| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes, Crusts/chsk, Gelatin/chs | 10 | Servings | |
INGREDIENTS
| 3/4 | c | Graham cracker crumbs |
| 3/4 | c | Chopped white chocolate |
| 3/4 | c | Toasted almond brittle |
| 1/4 | c | Melted butter |
| 1/2 | c | Sugar, plus |
| 1/2 | Sugar | |
| 1 | lb | Fromage Blanc |
| 3 | Sheets gelatin, softened in | |
| cool water | ||
| 6 | Yolks | |
| 1 1/2 | c | Heavy cream, whipped to |
| stiff peaks |
INSTRUCTIONS
Combine first four ingredients until well coated with butter. Press into bottom of molds. Chill. Combine 1 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved. Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved. Cool slightly over a water bath until slightly thickened. Whip yolks in mixer with second cup of sugar until thick and pale, fold into fromage mixture. Fold in whipped cream. Fill 4-inch ring molds, smooth tops and chill until set. Yield: 10 servings Serve with strawberry mint salsa. BAKERS' DOZEN GALE GAND SHOW #BD1A34, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBusted by Gail Shermeyer <4paws@netrax.net> on Mar 19, 1997 Posted to MC-Recipe Digest V1 #532 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
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