2 quarts Heavy cream
2 pounds White chocolate, chopped
10 fluid ounces Frangelico (hazelnut liqueur)
3/4 ounce Sheet gelatin, softened
2 teaspoons Vanilla extract
Yield: 4 quarts
1. Bring 1 quart (1 liter) of the cream just to a boil. Immediately pour over the chopped chocolate. Stir until the chocolate melts.
2. Gently heat the Frangelico just to a simmer. Remove from the heat and stir in the softened sheet gelatin.
3. Add the softened gelatin mixture to the chocolate. Stir to blend well. Cool over an ice bath, stirring frequently.
4. Whip the remaining cream with the vanilla to stiff peaks.
5. Fold the whipped cream into the cold white chocolate mixture. Chill until ready to use.
2 pounds White chocolate, chopped
10 fluid ounces Frangelico (hazelnut liqueur)
3/4 ounce Sheet gelatin, softened
2 teaspoons Vanilla extract
Yield: 4 quarts
1. Bring 1 quart (1 liter) of the cream just to a boil. Immediately pour over the chopped chocolate. Stir until the chocolate melts.
2. Gently heat the Frangelico just to a simmer. Remove from the heat and stir in the softened sheet gelatin.
3. Add the softened gelatin mixture to the chocolate. Stir to blend well. Cool over an ice bath, stirring frequently.
4. Whip the remaining cream with the vanilla to stiff peaks.
5. Fold the whipped cream into the cold white chocolate mixture. Chill until ready to use.