-CRUST-
3/4 c Graham cracker crumbs
3/4 c Chopped white chocolate
3/4 c Toasted almond brittle
1/4 c Melted butter
FILLING
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
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,
Yields
10 Servings