Brandy Souffle

2 cups cold water, divided
2 envelopes unflavored gelatin
3/4 cup sugar
4 egg yolks, beaten
One 8-ounce package cream cheese softened
3 tablespoons creme de cacao
3 tablespoons brandy
4 egg whites
1/4 cup sugar
1 cup heavy cream, whipped

Special cooking utensils necessary:
1-1/2 quart souffle dish.

Measure 1 cup water into sauce pan. Sprinkle gelatin and allow to soften. Place over low heat and stir until dissolved, Add second cup of cold water, sugar and beaten egg yolks. Cook, stirring until slightly thickened. Blend custard gradually into softened cream cheese, beating until smooth. Add creme de cacao and brandy. Chill until mixture mounds on a spoon. In a bowl, beat egg whites until foamy. Gradually beat in 1/4 cup sugar until satiny peaks form. Fold molding gelatin mixture into meringue with whipped cream with a rubber spatula. Wrap a double 3-inch fold of aluminum foil around the top of a souffle dish. Fasten with tape. Fill with souffle and chill until firm. At serving time, remove foil collar and sprinkle with nutmeg.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana