Hazlenut Icebox Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Unflavored gelatin,
1/4 cup: Cold water,
1 cup: Milk,
4: Egg yolks,
1/4 cup: Sugar,
1 pinch: Of salt,
3/4 cup: Hazelnuts or filberts, toasted and pulverized
2 tbsp: Dark rum,
1 cup: Heavy cream,
Toasted whole hazlenuts or filberts for garnish,
, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts