GOLD AND WHITE SALAD GALLIANO

Ingredients:

• 1 Tbsp. unflavored gelatin
• 2 Tbsp. cold water
• 4 egg yolks
• 1/2 cup sugar
• 1 cup hot milk
• 1/2 tsp. vanilla
• 1 cup heavy cream, whipped
• 1/2 cup Liquore Galliano
• Whole apricots, fresh or canned
• Galliano Golden Fruit Sauce (see below)

Instructions:

1. Soften gelatin in cold water.
2. In the top of a double boiler, beat together egg yolks and sugar until smooth and very thick.
3. Gradually stir in hot milk, then vanilla. Stir over simmering water until thickened and smooth.
4. Stir in softened gelatin until dissolved. Cool, stirring occasionally.
5. Fold in cream and Galliano.
6. Pour into a quart mold dipped in cold water and chill for 4 hours.
7. Unmold and garnish with apricots and Galliano Golden Fruit Sauce.
8. Galliano Golden Fruit Sauce:
9. 1 can (32 oz.) pineapple juice
10. 1/4 cup sugar
11. 1 Tbsp. cornstarch
12. Combine pineapple juice and sugar; bring to boil. Blend cornstarch with a little water and stir into boiling juice until clear. Stir in 1/4 cup Liquore Galliano. Serve warm but not hot.