Recipe: White Chocolate Mousse with Rhubarb Strawberry Compote

1 Separate egg whites from yolks. Add the petit suisse cheeses to the yolks along with half the sugar.
2/ Soften the chocolate in a saucepan with 2 tablespoons of warm milk. Add to the preparation.
3/ Beat the whites until stiff peaks form, as soon as they are firm add the remaining sugar and continue beating for another

1 minute. Add gently to the preparation.
4/ Assembly:
In bowls put a little compote, then a little mousse, again some compote and finish with the mousse. Place half a strawberry on top.
Refrigerate for 3 hours before serving.