Hazelnut Bavarian Cream Recipe
Ingredients
1 envelope unflavored gelatin
3/4 cup hazelnuts or walnuts, ground
1/4 cup cold water
1/2 cup milk
2 tablespoons dark rum
4 egg yolks
2 cups heavy cream
1/4 cup sugar
Pinch of salt
Directions
Sprinkle gelatin over cold water to soften.
Combine milk, egg yolks, sugar, and salt in the top of a double boiler.
Cook over boiling water, stirring constantly, until mixture will coat a wooden spoon.
Stir in gelatin until dissolved, then add ground nuts and rum.
Refrigerate until the consistency is that of raw egg whites.
Fold in stiffly beaten cream and pour into a 1 1/2 quart mold or bowl.
Chill until firm.
Combine milk, egg yolks, sugar, and salt in the top of a double boiler.
Cook over boiling water, stirring constantly, until mixture will coat a wooden spoon.
Stir in gelatin until dissolved, then add ground nuts and rum.
Refrigerate until the consistency is that of raw egg whites.
Fold in stiffly beaten cream and pour into a 1 1/2 quart mold or bowl.
Chill until firm.
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