| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Bavarian |
Ethnic, Desserts |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Unflavored gelatin |
| 1 |
c |
Milk |
| 1 |
c |
Strong coffee |
| 1 |
c |
Sugar |
| 2 |
|
Egg whites |
| 1/2 |
ts |
Salt |
| 2 |
c |
Heavy cream |
| 1 |
c |
Coarsely broken peanut brittle |
INSTRUCTIONS
Servings: 8
Soften gelatin in milk. Heat coffee to boiling; stir in softened gelatin
until dissolved. Stir in sugar; chill until nearly set. Meanwhile, whip egg
whites and salt until stiff. Whip cream until soft peaks form. Whip gelatin
mixture and fold in egg whites, then whipped cream. Sprinkle bottom of
6-cup ring mold with peanut brittle. Pour bavarian mixture into mold. Chill
until set. Unmold and serve. Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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