White Chocolate Mousse with Raspberries and Lime

Whip the egg whites until stiff, then add the raspberry syrup and continue whipping until firm peaks form

Dissolve the white chocolate in a double boiler, remove from heat and stir in the heavy cream

Gently mix the egg whites with the chocolate cream

Distribute into individual serving cups and refrigerate

In a pot, combine the water, sugar, and raspberries

Bring to a boil over high heat, then reduce heat and simmer until the berries release their juice

Add the lime juice, stir well, and let cool before spooning over the mousse.