1 Envelope (1 tbsp.)
-unflavored gelatin
1/4 c Milk
8 oz Cream cheese; room
-temperature
3/4 c Sifted powdered sugar
6 oz White chocolate; melted
1 1/2 c Heavy cream
1 ts Vanilla
2 tb Light rum
Prepared crust
I found those recipies in th Key Gourmet CD-ROM. I haven’t tried them but I
hope they help.
In small pan dissolve gelatin and milk; heat until gelatin is liquified.
With electric mixer beat cream cheese until smooth; beat in sugar and
melted white chocolate; then gradually beat in gelatin mixture. Refrigerate
briefly. Whith electric mixer, whip cream until soft peaks appear. Whip in
vainilla and rum. Fold whipped cream mixtur into cream cheese-chocolate
batter. Pour into cooled crust. Refrigerate 6 hours. Garnish as desired.
Yields
16 Servings