Ingredients & Directions
5 ea Egg yolks
3/4 c Sugar
1 ea Envelope unflavored gelatin
1/4 c Cold water
1/2 c Bourbon
3 c Heavy cream
Bake 1 brownie mix according to directions,but bake a few minutes
less, in the bottoms of 2 pie tins.
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. Pour filling into brownie crust and
chill 4 hours.
Top with remaining cream whipped with a pinch of salt & sugar to
taste.Sprinkle shaved chocolate on top.
Yields
8 Servings