Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Sour pitted cherries, |
| \N \N | Drained (reserving liquid) |
| 5 tablespoons | Brandy (opt) |
| 4 \N | Squares (1oz ea) baking |
| \N \N | Chocolate |
| 2 \N | Envelopes unflavored |
| \N \N | Gelatin |
| 3 \N | Eggs, separated |
| 1 can | (14oz) sweetened condensed |
| \N \N | Milk |
| 1½ teaspoon | Vanilla |
| 1 cup | Milnot |
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.
File