"White...is not a mere absence of colour; it is a shining and affirmative thing, as fierce as red, as definite as black...God paints in many colours; but He never paints so gorgeously, I had almost said so gaudily, as when He paints in white. "
~ Gaudy white hibiscus
WHITE CHOCOLATE MOUSSE
~ Beloved 1982 prized recipe, an Italian meringue with finely chopped white chocolate and whipped cream, from (no-longer in Northville) ELIZABETH'S
1 lb. white chocolate
6 oz. sugar
1/2 cup water
1/2 cup egg whites
pinch cream of tartar
1 tsp. sugar
2 cups heavy cream
1 quart strawberries
- Shave chocolate and put shavings into food processor bowl. Process in 2 batches until very fine. Set aside.
- Combine sugar and water in small saucepan. Bring to boil. Simmer sugar syrup until it reaches 238-degrees. If edges turn gold, you have cooked it too long.
- In the meantime, beat egg whites, cream of tartar, and sugar with electric mixer until stiff peaks form. Pour in hot sugar syrup and continue beating at high speed for 8 minutes until bowl and mixture are cool and meringue is thick and shiny.
- Gently fold meringue into white chocolate.
- Whip heavy cream and fold into meringue. Divide into 2 bowls, cover each with plastic wrap and refrigerate.
- Serve 2 scoops on a sauce of pureed strawberries. To make sauce, puree 1 quart strawberries in food processor and put through mesh strainer.