Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------MOUSSE--------------------------------
1 1/2 Gelatine leaves
200 g (7oz) white chocolate
1 Egg
1 Egg yolk
1 tb Cointreau or Grand Marnier
300 ml (10 fl oz) cream

---------------------------SAUCE--------------------------------
3 Kiwi fruits
Icing sugar

--------------------------GARNISH-------------------------------
Lemon slices
Sliced strawberries or kiwi
- fruit slices

Level of Difficulty: Medium difficult Preparation Time: 1 hour +
setting time Prepare in Advance: Yes Soak the gelatine leaves in cold
water for 10 mins to soften. Melt the chocolate in a heatproof bowl
over a pan of hot, but not boiling, water. Allow to cool but not to
set. Beat the egg and egg yolk in a stainless steel bowl over a pan
of hot, but not boiling, water until thickened. Squeeze the gelatine
leaves and stir into the warm egg mixture until melted. Allow to
cool while still beating. Add the melted chocolate to the mixture, a
little at a time, until the mixture is smooth and even. Stir in the
liqueur. Whip the cream until thick and carefully fold into the
chocolate mixture. Put the mousse in the fridge for 2 hours, until it
has set. Meanwhile, make the sauce. Peel the kiwi fruit and pur e
them in a mixer or food processor. Add icing sugar to taste, if
required. Keep the sauce cold until ready to serve. Pour a little
sauce on 4 individual dishes. Shape the mousse into egg-shaped
balls, using two warm tablespoons, and place them on top of the
sauce. Garnish with a few lemon leaves, sliced strawberries or slices
of kiwi fruit.

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