Recipe: White chocolate mousse with rhubarb and strawberry compote

1 Separate the egg whites from the yolks. Add the small fresh cheese portions to the yolks along with half the sugar.

2 Soften the white chocolate in a saucepan with 2 tablespoons of lukewarm milk. Add to the mixture.

3 Whip the egg whites until stiff peaks form. Once firm, add the remaining sugar and continue whipping for another 1 minute. Gently fold into the mixture.

4 Assembly: in serving cups, layer a little compote, then a little mousse, add more compote, and finish with mousse. Top with half a strawberry. Chill for 3 hours before serving.