24 each Egg Yolks
6 lbs. Cream Cheese
1 lb. + 1/2 cup Powdered Sugar
2 cup Amaretto or Orange Liquor
15 each Gelatin Sheets
1/2 gallon Manufacturing Cream
Soak Gelatin leaves in ice water. Combine Yolks, 1 lb. of the Powdered Sugar and the Liquor. Cook over boiling water until Thick to about 165 degrees. Add Gelatin to Egg mixture and mix until dissolved. Cool Slightly. Beat Cream Cheese until smooth and then slowly mix in the egg mixture. Whip the Manufacturing Cream with the remaining 1/2 cup if sugar and then fold into cream cheese and egg mixture 1/3 at a time.