| 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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