| 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
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