Yield: 1 Servings
|16 ounces||Sour pitted cherries,|
|\N \N||Drained (reserving liquid)|
|5 tablespoons||Brandy (opt)|
|4 \N||Squares (1oz ea) baking|
|2 \N||Envelopes unflavored|
|3 \N||Eggs, separated|
|1 can||(14oz) sweetened condensed|
Chop cherries & marinate in brandy (or cherry liquid). Soak gelatin in ½ cup cherry juice. Beat egg yolks slightly; stir in sweetened milk & gelatin. Heat over low heat until gelatin dissolves; add chocolate & heat until melted & mixture thickens slightly. Stir in cherries & vanilla; chill until mixture mounds slightly when dropped from spoon. Whip Milnot & egg whites until mixture holds stiff peaks.
Fold in gelatin mixture. Pour into 1 quart souffle dish with 3" collar. Chill until set, several hours or overnight. Remove collar; garnish with cherries, chocolate curls or whipped topping.