Gone With The Wind

• Milk
• Sugar
• Egg Yolks
• Gelatin
• Cold Water
• Lemon Zest
• Heavy Cream
• Egg Whites
• Vanilla
• Pinch of Salt
• Cinnamon Graham Crackers
• Brown Sugar
• Cinnamon
• Browned Butter

How do we make Gone With The Wind?

1. Start out by blooming the gelatin. In a small bowl pour in your cold water the pour the two packets of gelatin over it and put it to the side.
2. Then in a metal bowl measure out the milk, sugar, egg yolks, and zest from a whole lemon.
3. Put the metal bowl over a pot with just a couple inches of water in it and put it on medium high heat whisking occasionally for 15 minutes.
4. After 15 minutes mix your bloomed gelatin in and it go for another 10 minutes. Then take it of the heat and put it in a fridge to cool.
5. While that’s cooling throw a whole box of cinnamon graham crackers into a food processor or blender and pulse until it turns into a fine crumb. Then blend the brown sugar, and cinnamon into it.
6. Now for the star of the show in my opinion the browned butter. If you haven’t ever had browned butter prepare for the best thing ever! In a pan on medium heat place your butter and let melt the butter will start to foam, and what your looking for are brown specs at the bottom and a nutty smell. Make sure to not burn the butter. 
7. Once you have brown specs and a nutty smell pour the butter into the graham crackers and mix. Then grab a 9×12 pan and press the graham cracker goodness into it, but reserve a 1/4  to put on top. Set the pan and remainder of the graham cracker crust aside.
8. Now whip the egg whites until stiff peaks form in a stand mixer with a whisk attachment. Then transfer the whipped egg whites to a different bowl, and whip the heavy cream, pinch of salt, and vanilla until stiff. Then fold the egg whites into the whipped cream.
9. When your custardy mixture in the fridge has cooled mix it into the egg white and whipped cream mixture. Once it thoroughly combined pour it into the pan with your crust. Evenly spread it out, and then sprinkle on the remainder of the graham cracker crumb. 
10. Set it in the fridge for and hour or two, or until firm. Enjoy!