Recipe - Failed-Fudge Bavarian Cream

1 Recipe failed fudge, soupy
2 tablespoon Unflavored gelatin; (2
envelopes or One half ounce)
2 lg Egg whites
1/8 teaspoon Cream of tartar
1 cup Heavy cream

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

Take One half 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 thickit should hold soft peaksand fold into
fudge mixture. Pour into 6cup mold and chill until ready to serve.

Source: "Oh, Fudge!" by Lee Edwards Benning
Posted to MMRecipes Digest V3 #231

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

From: Linda Place placel@worldnet.att.net