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Categories:
graham cracker crumbs butter unflavored gelatin sugar salt eggs cognac cacao heavy cream food coloring chocolate curls
Viewed: 60 - Published at: 4 years agoIngredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 ounce unflavored gelatin
- 2/3 cup sugar
- 1 teaspoon salt
- 3 eggs, separated
- 1/4 cup cognac
- 1/4 cup Creme de Cacao
- 1 cup heavy cream
- food coloring (optional)
- chocolate curls, for garnish
Method
- Preheat the oven to 350°. Combine the graham-cracker crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
- Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
- Stir the Cognac and creme de cacao into the mixture. Chill until the mixture starts to mound slightly when nudged with a spoon.
- Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened gelatin/egg yolk mixture.
- Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust, and garnish with chocolate curls. Chill several hours or overnight.
