1. Mix 4 tbs. sugar and the gelatin in a measuring cup. Stir in the wine. Set aside. 2. Place all 6 egg yolks in the top of a double boiler and beat until thick and light in color. Stir in the gelatin mixture. 3. Place over hot water and cook, stirring constantly, until thickened. Remove from heat. Stir in the brandy and vanilla. Chill until cool, but` not set. Stir occasionally. 4. Whip the cream until stiff. Fold into the egg yolk mixture. 5. Beat the egg whites until foamy. Add the salt and cream of tartar. Beat until stiff. Beat in 2 tbs. sugar. 6. Fold the whites into the cream/egg yolk mixture. Spoon into 6 to 8 tall parfait glasses or dessert dishes. Chill 1 hour or longer. 7. Garnish with chocolate curls. NOTE: The remaining 2 servings can be covered, refrigerated, and served within a day or two. DEL MONDO RISTORANTE NORTH FARWELL AVE, MILWAUKEE WINE:RUFFINO RISERVA DUCALE GOLD From the
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 461 (51%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 2072.4mg||638 %|
|Sodium 320.2mg||11 %|
|Potassium 431mg||11 %|
|Total Carbohydrate 63.7g||19 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 63.6g|
|Protein 40.6g||58 %|
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Calories per serving: 903
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