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Add a photoServings: 8
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 Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 156 | 52% |
| Total Fat 17.71g | 22% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 140mg | 6% |
| Potassium 84mg | 2% |
| Total Carbs 28.01g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 27.29g | 18% |
| Protein 5.2g | 8% |
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