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 cup
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
4 servings