Serves: 10
Total Calories: 263
In a small saucepan, mix gelatin and half-and-half let stand for 1 minute. Add salt. Stir over low heat until gelatin dissolves.
Gradually stir into egg yolks until blended, then return mixture to saucepan. Cook and stir over low heat until mixture coats a metal spoon (do not boil).
Place saucepan in a bowl which contains cold water and ice. Stir egg mixture to cool quickly and stop the cooking. Stir in 1/2 cup of the sugar, brandy and cream de cacao. Add ice to water in bowl as needed. Stir gelatin mixture until slightly thickened. Remove saucepan from ice water.
In a small mixer bowl at high speed, beat egg whites until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff and glossy. Fold into gelatin mixture until no white streaks remain. Fold in whipped cream until blended. Spoon into ten individual stemmed glasses. Freeze at least 3 hours or overnight.
About 15 minutes before serving, remove from freezer. In a small mixer bowl at medium speed, beat 1 cup cream and 2 tablespoons sugar until stiff peaks form. Spoon onto desserts and sprinkle with chocolate.
This Brandy Alexander Cream recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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