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Rum Bavarian Cream

Yield 8 servings


  • 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

How to Make It

  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.

Oxmoor House Homestyle Recipes