Failed-Fudge Bavarian Cream

Title:
Failed-Fudge Bavarian Cream

Yield:
1 Servings

Categories:
Pudding




Ingredients:





     1    Recipe failed fudge, soupy


     2 tb Unflavored gelatin; (2


          -envelopes or 1/2 ounce)


     2 lg Egg whites


   1/8 ts Cream of tartar


     1 c  Heavy cream






 If fudge doesn't harden and is very, very runny, turn it into a


 Bavarian Cream.


 


 Take 1/2 cup runny fudge and sprinkle gelatin over it. Allow to sit


 until gelatin softens and swells. Dissolve gelatin completely by


 microwaving on medium (50%) for 15 to 30 seconds, or by placing over


 hot water. Mix warmed fudge back into the rest of fudge and let cool


 to room temperature. Beat egg whites, adding cream of tartar when


 they become frothy. Continue beating to stiff peaks, and fold into


 fudge mixture. Beat cream in chilled bowl using chilled beaters until


 stiffened but not thick--it should hold soft peaks--and fold into


 fudge mixture. Pour into 6-cup mold and chill until ready to serve.


 


 Source: "Oh, Fudge!" by Lee Edwards Benning


 Posted to MM-Recipes Digest V3 #231


 


 Date: Sun, 25 Aug 1996 03:29:55 +0000


 


 From: Linda Place