Rum Bavarian Cream

Name: Rum Bavarian Cream
Ingredients: 2 envelopes unflavored gelatin; 1/2 cup cold water; 4 eggs, separated; 1/2 cup sugar; 1 1/2 cups milk, scalded; 1 cup ground walnuts; 1/3 cup light rum; 2 cups whipping cream, divided; Grated chocolate

9 ingredients

5 steps

Ingredients

2 envelopes unflavored gelatin
1/2 cup cold water
4 eggs, separated
1/2 cup sugar
1 1/2 cups milk, scalded
1 cup ground walnuts
1/3 cup light rum
2 cups whipping cream, divided
Grated chocolate

Directions

1

Soften gelatin in cold water; let stand 5 minutes.
2

Beat egg yolks in top of a double boiler until thick and lemon colored; gradually add sugar, beating well. Set aside.
3

Combine gelatin and milk; stir until gelatin dissolves. Gradually add milk mixture to egg mixture in double boiler, stirring constantly with a metal spoon. Cook over boiling water until mixture thickens and coats the spoon. Cool to room temperature. Stir in walnuts and rum. Transfer to a medium mixing bowl.
4

Beat 1 cup whipping cream until soft peaks form. Fold into gelatin mixture. Spoon into a lightly greased 6-cup mold. Chill overnight or until firm.
5

Unmold onto a serving platter. Beat remaining whipping cream until soft peaks form; spoon over mold, and sprinkle with chocolate. Spoon into individual serving dishes.