Peach Nut Bavarian
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , separated|
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Honey||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Chopped unsweetened frozen peaches||1 Cup (16 tbs), thawed and well drained|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
1 Chill a medium size bowl in the refrigerator.
2 In the top of a double boiler, beat together skim milk and egg yolks.
3 Sprinkle the mixture with gelatin and allow to stand for 2 minutes, to soften
4 Blend in honey.
5 Set the bowl over hot, not boiling, water and cook stirring constantly, until the gelatin is dissolved.
6 Remove from the heat and stir in vanilla.
7 Place in the refrigerator and chill, for 25 to 30 minutes until thickened but not set.
8 Briefly whisk until smooth.
9 In a medium-size bowl, beat egg whites until foamy.
10 Add in cream of tartar and beat continuously until stiff peaks form.
11 Gradually fold in egg whites into the gelatin mixture.
12 In the chilled bowl, beat evaporated skim milk until it reaches the consistency of whipped cream.
13 Gently fold in the peaches and nuts into the gelatin mixture.
14 Gradually fold in the whipped milk.
15 Into a wet 8-cup mold, transfer the mixture and chill until set.
16 On a platter, unmold and serve.