TRIPLE CHOCOLATE SILK                  Servings: 12

2   T.        unflavored gelatin       1/2 c.    cold water
1   c.        white sugar              10        egg yolks
2   c.        half & half              6   oz.   white chocolate
6   oz.       milk chocolate           6   oz.   semisweet chocolate
3 1/2 c.      heavy cream

    Line bottom of 9 inch springform pan with foil.  Soften gelatin in 2
T. cold water.  Combine yolks and sugar, and beat at high speed until
thick and pale yellow.  Scald half & half, then whisk into eggs.  Cook
over medium heat about 10 minutes, stirring constantly.  Do not boil.
Remove from heat and stir in gelatin.
	Stir one third of mixture into each of 3 bowls, each containing one
type of chocolate.  Combine until chocolate melts and mixtures are smooth.
Cover each with plastic and refrigerate until thick and viscous.
	Whip 3 cups cream until stiff peaks form.  Fold half of cream into
white and half into milk chocolate mixtures.  Pour white into pan, smooth
surface, and freeze 5-10 minutes.  Remove from freezer, and pour milk
chocolate mixture over top.  Smooth, freeze 5-10 minutes.
	Whip remaining cream and fold into semisweet chocolate.  Pour over
top of pan and smooth surface.  Cover with plastic or foil and refrigerate
overnight.