Ingredients
2 tbs unflavored gelatin
2 c Hartley and Gibson Fino Sherry
1 tbs raspberry jelly without seeds
2 tbs cream cheese
2 tbs cottage cheese
4 tbs powdered sugar
1/2 tsp almond extract
8 crushed amaretti
lemon zest
Bloom gelatin in 1/2 c sherry and add jelly. Bring remaining sherry to a boil and add to the mixture. Let cool, pour into two large teflon pans to create jello crepes. Mix cheeses and sugar and extract and spread on the jello. Carefully roll jello around cheeses and move toa plate. Garnish with crushed amaretti and lemon zest.
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