2 env. unflavored gelatin
2 c. cold water
4 eggs, separated
3 tbsp. creme de cacao
1 c. sugar
1 (8 oz.) pkg. cream cheese
3 tbsp. brandy
1 c. heavy cream, whipped

Soften gelatin in 1 cup water. Stir over low heat until dissolved. Add remaining water. Remove from heat; blend in 3/4 cup sugar and beaten egg yolks. Cook 2 to 3 minutes until slightly thickened. Gradually add softened cream cheese mixing until well blended. Stir in creme de cacao and brandy. Chill until slightly thickened. Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture.

Wrap 3" collar of aluminum foil around top of a 1 1/2 quart souffle dish. Pour mix into dish, chill until firm. Remove collar before serving. Sprinkle with nutmeg and garnish with candied violet if desired. Serves 8 to 10.