Chef

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1 package brownie mix
3/4 cup sugar
1/4 cup cold water
3 cups heavy cream
5 each egg yolks
1 package unflavored gelatin
1/2 cup bourbon
Servings: 6
1. Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins.

2. Beat egg yokes until thick and lemon colored. Slowly beat in sugar. Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture.

3. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt and sugar to taste. Sprinkle shaved chocolate on top.
 
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