Ingredients:
1 envelope unflavored gelatin Chocolate curls ror garnish
11.. cup cognac
1⁄2 cup cold water
1/2 cup creme de cacao
2/3 cup sugar
2 cups whipped cream
1/11tsp. salt
3 eggs separated
9″ graham cracker crust
Instructions:
Sprinkle gelatin over the cold water in a saucepan. Add 1/3 cup of the sugar, salt and egg yolk. Heat over low temperature until gelatin dis-solves and mixture thickens. Do not boil. Remove from heat. Stir in liquids and chill until mixture mounds slightly. Beat egg whites until stiff. Gradually beat in remaining sugar and fold this into the thickened gelatin mixture. Fold in 1 cup of the whipped cream. Tum into crust and chiJJ several hours. Garnish with remaining whipped cream and chocolate curls. Serves 6-8.
Notes:
Tujague’s (pronounced Two-jacks if you ever need to tell the taxi driver) in New Orleans featured this at the end of our eight course meal that was one of the most memorable and enjoyable dining experi-ences we have ever had.
Servings Yield:
Serves 6-8
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