               Cookery.                
                                       
    By hotel chef Bridgit Gregson.     
                                       
   Mousse au chocolat. (10-12 persons) 
                                       
       Ingredients.                    
       ------------                    
   8 egg whites                        
   5.5oz/160g sugar                    
   4.5oz/120g milk or plain chocolate  
   2oz/50g cocoa powder                
   3 egg yolks                         
   0.5oz/10g unsalted butter           
   Very Small tin of evaporated milk,  
eg Nestles, Carnation.                 
   Optional pot of thick creme fraiche 
to decorate.                           
                                       
       Recipe.                         
       -------                         
a) Beat egg whites until firm then set 
aside.                                 
                                       
b) Melt sugar over low heat in a pan   
with a few drops of water to form a    
syrup. Pour syrup into egg white and   
mix in slowly, working from the top to 
bottom.                                
                                       
c) Whisk evaporated milk until thick   
and set aside.                         
                                       
d) Place remaining ingredients in a pan
and melt together over very low heat.  
As gently as possible stir this melted 
chocolate mixture into the egg whites. 
                                       
e) Mix thickened evaporated milk into a
large bowl with all the other prepared 
ingredients and refrigerate for at     
least six hours before decorating and  
serving.                               
                                       
 Chefs suggestion - serve with sponge  
finger biscuits.                       
                                       
 Next issue I persuade this consumate  
professional to demonstrate chicken   
la creme.                              
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
                                       
**
