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    Chocolate Macaroon Cream


    Source of Recipe


    Internet

    List of Ingredients




    12 macaroons, crumbled
    1/2 cup sherry
    2 Tbsp. unflavored gelatin
    1/4 cup water
    2 cups hot milk
    1 oz chocolate
    4 eggs, separated
    1/2 cup heavy cream, whipped
    1 tsp. almond extract

    Recipe



    Rinse 1 QUART mold in cold water.

    Soak macaroons in sherry.

    Combine gelatin and water and set aside.

    Stir the milk and chocolate over low heat to blend. Pour over the gelatin. Stir to dissolve the gelatin.

    Beat egg yolks until thick. Slowly pour the chocolate mixture over these, beating as you pour.

    Stir in macaroons and sherry.

    Beat egg whites until they form soft perks and gently fold them in the chocolate mixture.

    Pour into mold pan.

    Refrigerate until set.


 

 

 

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