Butter, sugar, shaved chocolate
1/2 Cup sugar, divided
11/2 envelopes unflavored gelatin
1/2 Cup water
6 Eggs separated
2 Packages (3 oz.) cream cheese, softened
1/3 Cup brandy
1/3 Cup crème de cocoa
1/4 Teaspoon cream of tarter
2 Cups whipping cream
Butter and sugar sides and bottom of 1 1/2 quart soufflé dish. Make 4 inch band of triple layer aluminum foil long enough to go around dish, overlap 2 inches. Butter 1 side of band and sprinkle with shaved chocolate. Wrap around outside of dish with butter side in. Fasten with paper clip. Collar should extend 2 inches above rim of dish. Set aside.
In medium saucepan, combine 1/4 cup sugar and gelatin. Stir in water and let stand 1 minute. Cook stirring constantly, over low heat until gelatin dissolves 5 to 8 minutes. Remove from heat.
In small mixing bowl beat egg yolk at high speed until thick and lemon colored, about 5 minutes. Blend a little of hot gelatin into egg yolks. Blend egg yolks into gelatin mixture in saucepan. Cook, stirring constantly over low heat 2 or 3 minutes longer. Remove from heat. Blend in cream cheese, brandy, and crème de cocoa. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon. 30 to 45 minutes.
Wash and dry beaters. Beat egg whites and cream of tarter at high speed until foamy. Add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.
Beat 1 1/2 cups cream until stiff. Reserve remaining cream to whip for serving. Gently but thoroughly, fold cream cheese mixture and whipped cream into egg mixture. Pour into prepared dish. Chill until firm, several hours or overnight. Just before serving, carefully remove foil band. Garnish soufflé with chocolate curls if desired. Whip remaining cream until stiff. Serve with soufflé. Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.