Eggnog Bavarian with Raspberry-Currant Sauce

Kim Biegacki

By
@pistachyoo

Well, found another delicious eggnog recipe in my Taste of Home cookbook. This sounds wonderful and easy enough to make. A lighter dessert but full of flavor and beautiful too.


I found the pic on food.com and will replace it with my own when I make this over the weekend.


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Rating:

Comments:

Serves:

12 servings (1 cup sauce)

Prep:

35 Min

Method:

Stove Top

Ingredients

3
envelopes unflavored gelatin
4 c
eggnog, divided
1/2 c
2% milk
1 Tbsp
rum extract
1/8 tsp
salt
2 c
heavy whipping cream
1 c
finely chopped walnuts

RASPBERRY-CURRANT SAUCE

1 pkg
(10 oz.) frozen sweetened raspberries, thawed
1/2 c
red currant jelly
1 Tbsp
cornstarch
2 Tbsp
cold water

Directions Step-By-Step

1
IN a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
2
In a small bowl, beat cream until stiff peaks from. Fold cream and walnuts into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
3
Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

About this Recipe

Main Ingredient: Dairy
Regional Style: American