Rum Bavarian Cream – a delicious recipe with unflavored gelatin, cold water, eggs, sugar, milk, ground walnuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
898
kcal
Calories
75
g
Fat
38
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 1/2 cup cold water, 4 eggs, separated, 1/2 cup sugar, and more.
Yes, Rum Bavarian Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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