From: Pastry Chef Ann Blackwood, Kalahari Resorts, Sandusky, OH. This is one of the recipes Ann Blackwood prepared for the recent 2008 Food & Wine Celebration held at The Culinary Vegetable Institute in Milan, OH to benefit the hands-on Veggie U educational program (see www.veggieu.org for details). She pairs it with pistachio-encrusted goat cheese. Yield: 24 servings. 1 Tbsp. unflavored gelatin 2 Tbsp. cold water 2 cups heavy cream 1 cup half-and-half ⅓ cup sugar 1½ tsp. vanilla ...
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