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Floating Islands with Chocolate Mousse and Creme Anglaise

1/2 cup sugar
3 large egg whites

3 ounces bittersweet (not unsweetened) chocolate, chopped
1/2 cup whipping cream

1/4 cup creme fraiche or whipping cream

6 ounces bittersweet (not unsweetened) chocolate, shaved
Assorted berries

Preheat oven to 325F. Spray six 1/2-cup muffin cups with oil spray.
Whisk sugar and egg whites in large metal bowl. Set bowl over
saucepan of simmering water and whisk egg-white mixture until
thermometer inserted into mixture registers 160F, about 5 minutes.
Remove bowl from over water. Using electric mixer, beat meringue
until soft peaks form.

Reserve 1/2 cup meringue in bowl. Cover; chill. Spoon remaining
meringue into prepared muffin cups, dividing equally. Smooth tops
with knife. Place muffin cups in large glass baking dish. Pour
enough hot water into dish to come halfway up sides of muffin cups.
Bake until meringue is set but still moist, about 25 minutes. Remove
muffin cups from dish. Cool to room temperature. Cover; chill.

Place 3 ounces chopped chocolate in medium bowl. Bring cream to
simmer in heavy small saucepan. Pour cream over chocolate. Stir
until chocolate melts and mixture is smooth. Let chocolate mixture
stand at room temperature until cool to touch but not set, about
30 minutes.

Beat creme fraiche in another medium bowl until soft peaks form.
Fold creme fraiche and reserved 1/2 cup meringue into chocolate
mixture. Leaving meringue in each muffin cup, scoop out center of
each meringue, forming cup with 1/2-inch-thick bottom and sides.
Fill meringue cups with mousse. Cover and chill until set, at least
1 hour.

Spoon Creme Anglaise onto plates. Run small sharp knife around
sides of meringue cups. Carefully turn meringues out. Place atop
sauce. Sprinkle shaved chocolate over. Garnish with berries.

Makes 6 servings.


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