Whip Cream

Whip Cream

Ingredients:
5 squares semisweet chocolate
1/4 cup rum (or fresh orange juice)
2 envelopes unflavored gelatin
2/3 cup milk
5 eggs, separated
2/3 cup sugar
1 tsp. vanilla
1 1/2 cups heavy cream

Directions:
icing sugar
Sprinkle gelatin over rum and let stand 10 minutes. Melt chocolate with milk in
double boiler over hot water. Heat and stir until smooth. Remove from heat. Add gelatin
and stir until dissolved and mixed thoroughly. Pour into mixing bowl.
Put egg yolks and sugar in double boiler (no need to wash it out). Beat unti very
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
thick and creamy over hot water. Remove from heat and let cool.
Combine vanilla, cooked chocolate, and egg yolks. Chill for 1 hour or until
partially set.
Cut wax paper long enough to fit around and overlap souffle or straight sided
baking dish. Fold lengthwise and butter side that will be against souffle. Tie wax paper
around dish to form 2–inch “collar” above edge of dish.
Whip cream. Beat egg whites until stiff. Fold whipped cream, then egg whites
into chocolate mixture. Pour mixture into dish. Chill overnight. Carefully remove wax
paper collar before serving. Garnish with icing sugar and shaved chocolate.
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