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| 3/4 Tasse | graham cracker crumbs |
| 3/4 Tasse | white chocolate chopped |
| 3/4 Tasse | Toasted almond brittle |
| 1/4 Tasse | butter melted |
| 1/2 Tasse | Sugar, plus |
| 1/2 | Cc Sugar |
| 1 x ca. 450 g | Fromage Blanc |
| 3 | Sheets gelatin, softened in cool water |
| 6 | Yolks |
| 1 1/2 Tasse | Heavy cream, whipped to stiff peaks |
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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.
Serve with strawberry mint salsa.
G.P., All Rights Reserved
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