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Brandy Alexander Cream |
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Serves: 10 Print this Recipe1 teaspoon unflavored jello 1/2 cup half and half cold 1/8 teaspoon salt 2 eggs yolk large, beaten 3/4 cup sugar 1/3 cup brandy 1/4 cup cream de cacao 2 eggs white large, at room temperature 1 cup whipped cream whipped 1 cup whipped cream 2 tablespoons sugar 1/2 ounce semi-sweet baking chocolate coarsely grated (about 3 tablespoons) 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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