Walnut Bavarian Cream
|Unflavored gelatin||1 Tablespoon|
|Cold water||2 Tablespoon|
|Scalded milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Black walnuts||3⁄4 Cup (12 tbs), ground|
|Heavy cream||2 Cup (32 tbs), whipped|
Soak gelatin in cold water.
Heat milk in top of double boiler.
In a bowl, beat egg yolks until light and pale yellow, adding sugar and salt.
Beat in a little hot milk into the egg mixture, and then stir eggs gradually into top of double boiler, stirring continuously until custard begins to thicken.
Stir in gelatin and add black walnuts and vanilla.
Fold in whipping cream and pour into mold and chill until firm.
Garnish with whipped cream and whole black walnuts.