Rum Bavarian Cream

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 4 eggs, separated
• 1/2 cup sugar
• 1 1/2 cups milk, scalded
• 1 cup ground walnuts
• 1/3 cup light rum
• 2 cups whipping cream, divided
• Grated chocolate

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.

unflavored gelatin, cold water, eggs, sugar, milk, ground walnuts, light rum, whipping cream, chocolate

Taken from www.myrecipes.com/recipe/rum-bavarian-cream (may not work)