Hazlenut Icebox Pudding
Categories: DessertsServes: 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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