Anonymous Fri Oct 07 11:21:27 2005

7 gelatin leaves, soaked in cold water

6 oz. white chocolate

10 oz. heavy cream

4 egg whites

4 oz. sugar

2 tbsp. kirsch

Dissolve gelatin in pan in bain marie. Place chocolate in top half of double boiler; melt. Remove from heat; add dissolved gelatin. Let cool. Whip cream to soft peaks. Beat egg whites, gradually adding sugar, to stiff peaks. Fold meringue into whipped cream; fold in chocolate. Reserve at room temperature.