Peanut Brittle Bavarian Ring
Yield
8 servingsPrep
20 minCook
0 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
gelatin, unflavored
unflavored |
*
|
| 1 | cup |
milk
|
|
| 1 | cup |
coffee
strong |
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | cup |
peanut brittle
coarsley broken |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
gelatin, unflavored
unflavored |
*
|
| 237 | ml |
milk
|
|
| 237 | ml |
coffee
strong |
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg whites
|
*
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
heavy whipping cream
|
|
| 237 | ml |
peanut brittle
coarsley broken |
*
|
Directions
Soften gelatin in milk.
Heat coffee to boiling; stir in softened gelatin until dissolved.
Stir in sugar; chill until nearly set. Meanwhile, whip egg whites and salt until stiff.
Whip cream until soft peaks form. Whip gelatin mixture and fold in egg whites, then whipped cream.
Sprinkle bottom of 6-cup ring mold with peanut brittle.
Pour bavarian mixture into mold.
Chill until set.
Unmold and serve.
