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  Recipe Home » Deserts » Hazlenut Icebox Pudding
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  Hazlenut Icebox Pudding
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 173
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
Toasted whole hazlenuts or filberts for garnish
(optional)
Instructions:
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
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