---------- Recipe via Meal-Master (tm) v8.02
  Categories: Basics, Mousses, Masterchefs, Frisco, M
       Yield: 6 servings
       1 c  Sugar
     1/2 c  Water
       8 lg Egg whites
       6 lg Egg yolks
       1 tb Rum, white
       1 lb Chocolate, white, melted
            Creme fraiche
            Raspberry puree
        In a saucepan, heat the sugar and water until the mixture forms a
   soft ball.
        Put the egg whites in the bowl of a mixer, and beat them until
   medium stiff (beating first on medium, then on high).
        Add the sugar and water (soft ball stage) from the saucepan to
   the egg whites and continue to beat briefly until a stiff meringue is
        Place the egg yolks in a metal bowl and beat them over heat with
   a whisk.  Add rum to the egg yolks - still beating over heat.  Fold
   the egg yolks into the egg whites.  Fold the melted chocolate into the
   egg mixture.  Refrigerate for 3 to 4 hours.
        Source:  Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court Hotel,
        :       San Francisco, CA