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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 10 |
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Ingredients:
3/4 cup graham cracker crumbs |
3/4 cup chopped white chocolate |
3/4 cup toasted almond brittle |
1/4 cup melted butter |
1/2 cup sugar, plus 1/2 cup |
1 pound fromage blanc |
3 sheets gelatin, softened in cool water |
6 yolks |
1 1/2 cups heavy cream whipped to stiff peaks |
4 cups sugar |
water to dissolve |
3 tablespoons butter |
3 cups toasted almonds |
Directions:
1. Filling:
2. Combine first four ingredients until well coated with butter. Press into bottom of 4 inch ring molds. Chill.
3. 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.
4. Serve with strawberry mint salsa.
5. TOASTED ALMOND BRITTLE:
6. 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.
7. Yield: 3 cups
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