1/2 c sugar
1/2 c water
4 egg whites, beaten stiff
2 c heavy cream, chilled and whipped
8 oz white chocolate, chopped
Beat the egg whites stiff to begin. Bring the sugar and water to a boil and cook, reducing its volume by half. Remove from heat. Whisk the hot sugar syrup into the egg whites – this will cook the whites slightly so that they will not weep. Set aside to cool.
Melt the white chocolate over boiling water. Set aside. Whip the cream. Fold a little of the whipped cream into the cooled chocolate to lighten it, then fold the lightened chocolate into the remaining whipped cream. Fold the egg whites into the whipped cream.
Chef Tell serves his with raspberry sauce. I think fresh raspberries would be nice, or replacing some of the water with a hint of orange liqueur or orange flavoring, and serving with candied orange peel curls and a mint leaf garnish would be wonderful. This recipe is only here for two reasons: Dad does not like lemon desserts (but I do!) so now, whenever I make Chef Tell’s lemon mousse, I make this also so he can have a dessert he likes; and this way I can use up the 4 egg whites which are left over from the lemon mousse, LOL.