| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | American | Desserts | 6 | Servings |
INGREDIENTS
| 1 | pk | Unflavored gelatin |
| 1/4 | c | Cold water |
| 1 | c | Milk |
| 4 | Egg yolks | |
| 1/4 | c | Sugar |
| 1 | pn | Of salt |
| 3/4 | c | Hazelnuts or filberts, toasted and pulverized |
| 2 | tb | Dark rum |
| 1 | c | Heavy cream |
| Toasted whole hazlenuts or filberts for garnish | ||
| (optional) |
INSTRUCTIONS
Makes 6 To 8 Servings In a small bowl, sprinkle gelatin over cold water to soften. Combine milk, egg yolks, sugar and salt in a heavy saucepan. Cook, stirring, over low heat until mixture will coat a wooden spoon. Stir in gelatin. Chill until partially set. Fold in the ground nuts and rum. Whip the cream until stiff, and fold into the mixture. Turn into a 1 1/2-quart mold, glass bowl, or 6 individual dishes. Chill 2 to 4 hours, until set. Serve garnished with toasted nuts, if desired. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”