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Ingredients
- 2 env. unflavored gelatin
- 2 c. cool water
- 4 Large eggs, separated
- 3 tbsp. creme de cacao
- 1 c. sugar
- 1 (8 ounce.) pkg. cream cheese
- 3 tbsp. brandy
- 1 c. heavy cream, whipped
Directions
- Soften gelatin in 1 c. water. Stir over low heat till dissolved. Add in remaining water. Remove from heat; blend in 3/4 c. sugar and beaten egg yolks. Cook 2 to 3 min till slightly thickened. Gradually add in softened cream cheese mixing till well blended. Stir in creme de cacao and brandy. Refrigeratetill slightly thickened. Beat egg whites till soft peaks form. Gradually add in remaining sugar, beating till stiff peaks form. Fold egg whites and whipped cream into cream cheese mix.
- Wrap 3" collar of aluminum foil around top of a 1 1/2 qt souffle dish. Pour mix into dish, refrigeratetill hard. Remove collar before serving. Sprinkle with nutmeg and garnish with candied violet if you like. Serves 8 to 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1330g | |
| Calories 2386 | |
| Calories from Fat 1249 | 52% |
| Total Fat 141.65g | 177% |
| Saturated Fat 77.5g | 310% |
| Trans Fat 0.0g | |
| Cholesterol 1248mg | 416% |
| Sodium 1122mg | 47% |
| Potassium 673mg | 19% |
| Total Carbs 224.11g | 60% |
| Dietary Fiber 0.0g | 0% |
| Sugars 218.31g | 146% |
| Protein 41.57g | 67% |
