TABOR LUCKEY / WHITFIELD'S RESTAURANT
2c graham cracker crumbs
½ c sugar
¼ pound butter, melted
Combine all ingredients, and mix well
1 c powdered sugar
10 sheets sheet gelatin
3 c cold water
5 c granulated sugar
1 1/2 c light corn syrup
3/4 t salt
9 large egg whites
2 T vanilla
Oil bottom of hotel pan, sprinkle with powder sugar & corn starch. Sprinkle 1 ½ cups water over gelatin and let stand to soften. Add granulated sugar, corn syrup, and 1 ½ Cup water, salt over low heat. Stir until sugar is dissolved, increase heat & boil mixture without stirring until it reaches 240 degrees (approx.. 12 min) stir into gelatin mixture stirring until dissolved. In a separate bowl beat egg whites and vanilla to a stiff peak, add gelatin, sugar mixture to egg whites and mix until just combined. Pour into hotel pan, sift ¼ Cup of powdered sugar/corn starch mixture evenly over top and chill uncovered until set.
1 pound bittersweet chocolate
16 oz. heavy cream
Place chocolate and cream in a bowl over a double boiler. Make sure the heat is not too high. Slowly melt together until smooth. Remove from heat and store uncovered until completely cool.
For the Chocolate Ganache:
For the Marshmellow Filling:
For the Crust:
