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 Hazelnut Icebox Pudding

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PostSubject: Hazelnut Icebox Pudding   November 6th 2012, 2:54 pm



Hazelnut Icebox Pudding

MAKES 6 TO 8 SERVINGS
The American hazel shrub grows wild in most parts of the United
States, although it prefers a cool climate. The nuts of the hazel shrub
are enclosed in a prickly husk, which when dried can be removed and
the nuts taken out. Filberts are the commercial counterpart. They are
larger than wild hazelnuts, but the flavor is about the same. Although
this recipe calls for hazelnuts, in reality, commercial filberts are a more
practical and available ingredient.

1 package unflavored gelatin
1/4 cup cold water
1 cup milk
4 egg yolks
VA cup sugar
A pinch of salt
3/4 cup hazelnuts or filberts, toasted and pulverized
2 tablespoons dark rum
1 cup heavy cream

Toasted whole hazelnuts or filberts for garnish (optional)
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 V2-quart mold, glass bowl, or 6 individual dishes. Chill 2 to 4 hours,
until set. Serve garnished with toasted nuts, if desired.

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