Eggnog Bavarian with Raspberry-Currant Sauce

Kim Biegacki


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 and will replace it with my own when I make this over the weekend.

★★★★★ 1 vote
12 servings (1 cup sauce)
35 Min
Stove Top


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


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


1IN 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.
2In 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.
3Mash 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