Mousse chocolat blanc et framboises   Ingredients (6 servings)
300 grs. white chocolate  3 tablespoon unsaborized gelatine  5
whites eggs  1 cup of whipped cream  1 teaspoon of vanilla
extrac  Berry jam  3 cups of raspberries  100 grs. jam sugar
Soften the gelatine in cold water. Melt the chocolate bainmarie
or in microwave oven (3 min at full power). Smooth it with a
spatula and add the gelatine, after having drained: They melt
immediately on contact with hot chocolate. Mix and let cool.
Beat egg whites until stiff. Whip cream incorporating vanilla
until it forms peaks between the branches of the whip. Mix
gently with a flexible spatula, egg whites and whipped cream,
then add the chocolate mixture. Pour the mousse into a bowl or
divide it into six glasses..  Place in fridge by two hours.
Prepare the  raspberry sauce:    Put the raspberries and sugar
in a pan and cook over high heat, about 3 minutes, until fruit
is reduced to a thick sauce. Remove from heat, let cool and
refrigerate.  Spread raspberry s