Serves: 7
Total Calories: 313

1/4 cup sugar
1 envelope unflavored gelatin
1 1/4 cups milk
4 ounces white chocolate, chopped
4 egg yolk, beaten
1/4 cup white creme de cacao
4 egg whites
2 tablespoons sugar
1/2 cup whipping cream, whipped
white chocolate curls
fresh strawberries

In saucepan, combine 1/4 cup sugar and gelatin. Stir in milk; add white chocolate. Cook and stir over low heat until chocolate melts. Gradually stir half of mixture into egg yolks; return to saucepan. Cook and stir 1–2 minutes or until mixture thickens slightly; do not boil. Remove from heat; stir in white crème de cacao. Chill gelatin mixture until partially set, stirring occasionally.

Beat egg whites until soft peaks form; gradually add 2 tablespoons sugar, beating until stiff peaks form. Fold into white chocolate along with whipping cream. Attach a buttered foil collar to a buttered and sugared 1-quart soufflé dish. Turn mixture into soufflé dish; chill until firm. To serve, remove collar and garnish with white chocolate curls and strawberries.

Nutritional Facts:

Serves: 7
Total Calories: 313
Calories from Fat: 112

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Fresh Strawberry Pie
Praline Apple Pie
Skillet Apple Pie à la Mode
Dutch Peach Pie
Margarita Pie
Kay's Lime Pie
Pecan Pie
Buttermilk Pecan Pie
Las Cruces Pecan Pie
Chocolate-Piñon Pie
Blue Ribbon Cafe’s Old-Fashioned Chocolate Cream Pie
Cookie Pie
Soda Cracker Pie
Lemon Tarts
Mexican Pecan-Toffee Tartlets in Chocolate Chip Cookie Crust
Pistol Packin’ Mama Pecan Cups
Piñon Nut Torte
Bread Pudding with Whiskey Sauce
Cherry Pudding
Log Cabin Pudding
Ricotta Almond Flan
Strawberry Almond Crème
Jay’s Glory
Chocolate Velvet Mousse Cake
Mexican Kahlúa Soufflé
White Magic Mousse
Four-Layer Chocolate Dessert
Death by Chocolate
Floating Islands
The Jerome Grille’s Deep-Fried Ice Cream
Butter Pecan Ice Cream
Ruggles’ Chocolate Parfait
Tortilla Apple Strudel
Raspberry Pizza
Jeannine’s Fruit Pizza