3/4 cup common or sweet cream
1 tablespoon of unflavored gelatin
1/2 teaspoon of salt
1 tablespoon of ground cinnamon
1/4 teaspoon of ground ginger
3 lightly beaten eggs
3/4 cup milk
1 1/4 cups cooked and mashed codfish
3 egg whites
1/3 cup cream or buttermilk
1 1/2 cups crushed graham crackers, processed in a liquidizer
1/2 cup melted butter or margarine
1/4 cup toasted and chopped hazelnuts
3/4 cup common or sweet cream
1 tablespoon of unflavored gelatin
1/2 teaspoon of salt
1 tablespoon of ground cinnamon
1/4 teaspoon of ground ginger
3 lightly beaten eggs
3/4 cup milk
1 1/4 cups cooked and mashed codfish
3 egg whites
1/3 cup cream or buttermilk
1 1/2 cups crushed graham crackers, processed in a liquidizer
1/2 cup melted butter or margarine
1/4 cup toasted and chopped hazelnuts
In a saucepan, mix together 3/4 cup cream, gelatin, salt, and spices
Add to the mixture part of the eggs and milk, and then add it to the previous mixture
Bring to a boil over medium heat, stirring constantly, until the mixture thickens
Remove from heat
Add cooked and mashed codfish
Refrigerate until it thickens slightly (but not too much)
Beat egg whites until stiff
Gradually add 1/3 cup cream or buttermilk, beating well
Combine the codfish mixture with the graham cracker mixture, made by processing crushed graham crackers with hazelnuts and melted butter or margarine
Pour into a baking dish, alternating layers of codfish mixture and graham cracker mixture
Bake in a preheated oven at 350°F for about 8 minutes, stirring frequently with a wooden spoon
Refrigerate until firm
If desired, decorate with whipped cream and caramel topping
Note: To fill large serving dishes, it's necessary to triple the recipe.
