- 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
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.
TOASTED ALMOND BRITTLE:
- 4 cups sugar
- Water to dissolve
- 3 tablespoons butter
- 3 cups toasted almonds
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