Ingredients Jump to Instructions ↓

  1. 3/4 cup graham cracker crumbs

  2. 3/4 cup chopped white chocolate

  3. 3/4 cup toasted almond brittle

  4. 1/4 cup melted butter

  5. 1/2 cup sugar, plus

  6. 1/2 cup 1 pound Fromage Blanc

  7. 3 sheets gelatin, softened in cool water

  8. 6 yolks

  9. 1 1/2 cups heavy cream whipped to stiff peaks

  10. 4 cups sugar Water to dissolve

  11. 3 tablespoons butter

  12. 3 cups toasted almonds

Instructions Jump to Ingredients ↑

  1. Combine first four ingredients until well coated with butter. Press into bottom of 4 inch ring molds. Chill. Combine 1/2 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 1/2 cup of sugar until thick and pale, fold into fromage mixture. Carefully fold in whipped cream . Fill 4-inch ring molds, smooth tops and chill until set. Serve with strawberry mint salsa. Bring sugar and water to a boil in a heavy sauce pan. Brush down sides of pan with a water to prevent sugar from crystallizing. Cook until amber in color and water has evaporated. Carefully stir in butter with a wooden spoon until completely blended. Quickly stir in almonds and remove from heat. Immediately pour onto a greased 1/2-inch sheet pan . Cool. Yield: 3 cups


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