Mousse

Also great layered with some sweetened mixed berries or other fruit and presented in parfait glasses.

This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise .

Susanna Foo, who was born in Mongolia, learned to cook classic Chinese cuisine from relatives. After arriving in the United States, she took a course in French cooking at the Culinary Institute of America. So when she and her husband, E-Hsin Foo, opened Susanna Foo Chinese Cuisine in 1987, her menu naturally featured Chinese dishes interpreted with French techniques. Foo emphasizes fresh, locally available ingredients and delicious sauces, and the results of her approach have brought a slew of local and national awards.

Start this recipe six hours to one day ahead.

Can be prepared in 45 minutes or less.

These delectable treats can be kept in the freezer for up to one month. They're great to have on hand for snacks or for serving to unexpected company.

Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.

Whether you serve this in individual goblets or a pretty bowl, garnish it with fresh mint and whipped cream for a festive look.

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

For this dessert a dramatic shape can be achieved by using molds made from foil. The mousses are equally delicious, of course, when made in 3/4-cup ramekins — they just won't be as tall.