Berries and White Chocolate Mousse

Makes 8 - 2/3 cup servings

Pamela Burrell

ingredients

2/3 cup sugar
6 large egg yolks
3 oz white chocolate, melted
2 teaspoons vanilla extract
1 2/3 cups heavy cream
4 cups assorted fresh raspberries, blackberries, marionberries and boysenberries.

1
Combine sugar, 1/4 cup water and the egg yolks in a medium size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
2
Beat yolk mixture with hand mixer set on medium high about 5 minutes or until mixture registers 140° on an instant read thermometer. Continue cooking for 3 minutes, beating constantly.
3
Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes until cool.
4
Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
5
To serve: Alternate layers of mousse and berries in glasses or bowls, a cant 2/3 cup mousse per serving.