Ingredients: 3/4 cup Toasted almond brittle,3 inches sht gelatin, softened cool water,3/4 cup Graham cracker crumbs,1 1/2 cups Heavy cream, whipped to stiff peaks,1 pound Fromage Blanc,1/2 cc Sugar,2 cups sugar,113 grams (1 stick) unsalted butter, at room temperature,3/4 cup Chopped white chocolate,6 Yolks
Instructions:
- Combine first four ingredients until well coated with butter. Press into bottom of molds. 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-inch ring molds, smooth tops and chill until set.
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