| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Bavarian |
Pudding |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe failed fudge, soupy |
| 2 |
T |
Unflavored gelatin, 2 |
|
|
envelopes or 1/2 ounce |
| 2 |
|
Egg whites |
| 1/8 |
t |
Cream of tartar |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
If fudge doesn't harden and is very, very runny, turn it into a
Bavarian Cream. Take 1/2 cup runny fudge and sprinkle gelatin over it.
Allow to sit until gelatin softens and swells. Dissolve gelatin
completely by microwaving on medium (50%) for 15 to 30 seconds, or by
placing over hot water. Mix warmed fudge back into the rest of fudge
and let cool to room temperature. Beat egg whites, adding cream of
tartar when they become frothy. Continue beating to stiff peaks, and
fold into fudge mixture. Beat cream in chilled bowl using chilled
beaters until stiffened but not thick--it should hold soft peaks--and
fold into fudge mixture. Pour into 6-cup mold and chill until ready to
serve. Source: "Oh, Fudge!" by Lee Edwards Benning Posted to
MM-Recipes Digest V3 #231 Date: Sun, 25 Aug 1996 03:29:55 +0000
From: Linda Place <placel@worldnet.att.net>
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