|Unflavored gelatin||2 Tablespoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Eggs||6 , separated|
|Sugar||1 Cup (16 tbs)|
|Ground toasted filberts||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Soften gelatin in 1/3 cup water.
Heat milk in me- dium heavy saucepan; stir in gelatin until dissolved.
Beat egg yolks and sugar until light and fluffy; stir into hot milk gradually.
Cook over low heat, stirring constantly, until mixture thickens and coats metal spoon.
Do not boil.
Remove from heat; stir in cognac, vanilla and ground filberts.
Chill until thick- ened.
Beat egg whites until stiff but not dry.
Fold into filbert mixture with whipped cream.
Pour into 5-cup souffle dish with 4-inch collar of waxed paper around dish.
Chill until set.
Garnish side of mousse with additional toasted chopped filberts if desired.
Calories 630 Calories from Fat 406
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 11.5 g57.5%
Trans Fat 0 g
Cholesterol 206.1 mg68.7%
Sodium 96.7 mg4%
Total Carbohydrates 37 g12.4%
Dietary Fiber 3 g12%
Sugars 30.2 g
Protein 18 g36.2%
Vitamin A 13.8% Vitamin C 0.3%
Calcium 17.4% Iron 13.2%
*Based on a 2000 Calorie diet