Fig Bar Nesselrode Recipe
Ingredients
| 1/2 lb. fig bars | ||
| Milk | 2 Cup (16 tbs) | |
| Eggs | 2 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Gelatin | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Maraschino cherries | 1/4 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
Directions
Cut fig bars into small dice.
Scald milk in double boiler Beat eggs slightly, add sugar and salt, pour part of hot milk into egg mixture, blend and return to double boiler.
Cook until mixture coats a spoon, stirring constantly.
Remove from heat, add gelatin which has been softened for 5 minutes in cold water, and stir until dissolved.
Stir in vanilla.
Cool, then add cherries and nuts; pour over fig bars, stir slightly and pour into mold (3 cup).
Chill until firm.
Unmold and serve.
Scald milk in double boiler Beat eggs slightly, add sugar and salt, pour part of hot milk into egg mixture, blend and return to double boiler.
Cook until mixture coats a spoon, stirring constantly.
Remove from heat, add gelatin which has been softened for 5 minutes in cold water, and stir until dissolved.
Stir in vanilla.
Cool, then add cherries and nuts; pour over fig bars, stir slightly and pour into mold (3 cup).
Chill until firm.
Unmold and serve.
Chef
