Hazlenut Icebox Pudding Recipe

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Hazlenut Icebox Pudding Recipe

 



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Hazlenut Icebox Pudding

 

Ingredients

1 package unflavored gelatin
1/4 cup cold water
1 cup milk
4 egg yolks
1/4 cup sugar
1 pinch of salt
3/4 cup hazelnuts or filberts, toasted and, pulverized
2 tbsp dark rum
1 cup heavy cream
1 toasted whole hazlenuts or filberts, for garnish
1 (optional)



 

Preparation

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

 

 

Servings: 6

 

 

 

 


 

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