"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
Crust:
1 package chocolate wafers crushed (should yield 2 cups)
1/2 cup melted butter
Filling:
1 package unflavored gelatin
1/4 cup cold water
1/3 cup white rum
1 cup white sugar
6 egg yokes
1 pint whipping cream, whipped
Garnish:
kiwi fruit, peeled and sliced
mandarin oranges, drained
maraschino cherries, halved
Instructions:
Combine wafers and butter and press on bottom and sides of a 9-inch springform pan.
Soak gelatin in water, bring to a slight boil to dissolve then cool slightly.
Add rum and set aside.
Beat egg yolks until thick, then slowly add sugar, beating constantly.
Fold in the cool gelatin mixture, then gently fold in the whipped cream.
Pour into wafer-lined pan, wrap well and freeze.
This can be made weeks ahead and will keep in the freezer for several months.
It can be served frozen or as a refrigerated rum mousse.
To serve, remove from pan and decorate with fruit.
Serves 12-16.
Note: This recipe makes enough filling for three 8-inch pies if you prefer.
This dessert was enjoyed at the Stanford Circle
Degree & Palo Alto Alumnae Pansy Brunch, May 2002.
Thank you, Wendy, for sharing your recipe!