| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes, Gelatin/chs, Crusts/chsk | 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 | cc | 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
CRUST FILLING 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 <[email protected]> on Mar 19, 1997 Posted to MC-Recipe Digest V1 #532 by [email protected] (Shermeyer-Gail) on Mar 21, 1997
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