| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 16 | Servings | |
INGREDIENTS
| 1 | Envelope (1 tbsp.) unflavored gelatin | |
| 1/4 | c | Milk |
| 8 | oz | Cream cheese; room temperature |
| 3/4 | c | Sifted powdered sugar |
| 6 | oz | White chocolate; melted |
| 1 1/2 | c | Heavy cream |
| 1 | ts | Vanilla |
| 2 | tb | Light rum |
| Prepared crust |
INSTRUCTIONS
I found those recipies in th Key Gourmet CD-ROM. I haven't tried them but I hope they help. In small pan dissolve gelatin and milk; heat until gelatin is liquified. With electric mixer beat cream cheese until smooth; beat in sugar and melted white chocolate; then gradually beat in gelatin mixture. Refrigerate briefly. Whith electric mixer, whip cream until soft peaks appear. Whip in vainilla and rum. Fold whipped cream mixtur into cream cheese-chocolate batter. Pour into cooled crust. Refrigerate 6 hours. Garnish as desired. Posted to JEWISH-FOOD digest V97 #308 by "Wajnberg" <wajnberg@trex.centroin.com.br> on Nov 25, 1997
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