Hazlenut icebox pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Unflavored gelatin |
| ¼ | cup | Cold water |
| 1 | cup | Milk |
| 4 | Egg yolks | |
| ¼ | cup | Sugar |
| 1 | pinch | Of salt |
| ¾ | cup | Hazelnuts or filberts, toasted and pulverized |
| 2 | tablespoons | 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 1½-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