Ingredients
Crust
| 3/4 cup | Graham cracker crumbs | | 3/4 cup | white chocolate, chopped | | 3/4 cup | toasted almond brittle | | 1/4 cup | butter, melted |
Filling
| 1 cup | sugar | | 1 lb. | fromage blanc | | 3 | sheets gelatin, softened in cool water | | 6 | egg yolks | | 1-1/2 cup | heavy cream, whipped to stiff peaks |
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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, and 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.
Author's Comments
Serve with strawberry mint salsa.
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