CRUST 3/4 c Graham cracker crumbs
3/4 c White chocolate; chop
3/4 c Toasted almond brittle
1/4 c Butter; melt
FILLING 1 c Sugar; divide
1 lb Fromage Blanc
3 Sheets gelatin; soften cool
-water 6 Yolks
1 1/2 c Heavy cream; whip to stiff
-peaks STRAWBERRY MINT SALSA 2 pt Strawberries
8 oz Strawberry puree
1 Lime; juice of
2 Leaves fresh mint; julienne
CRUST-Combine first four ingredients until well coated with butter. Press into bottom of molds. FILLING-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″ ring molds, smooth tops and chill until set. Serve with STRAWBERRY MINT SALSA-Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint. Source: Bakers’ Dozen, Gale Gand, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. —–