eggnog bavarian with raspberry-currant sauce
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.
prep time
35 Min
cook time
method
Stove Top
yield
12 servings (1 cup sauce)
Ingredients
- 3 - envelopes unflavored gelatin
- 4 cups eggnog, divided
- 1/2 cup 2% milk
- 1 tablespoon rum extract
- 1/8 teaspoon salt
- 2 cups heavy whipping cream
- 1 cup finely chopped walnuts
- RASPBERRY-CURRANT SAUCE
- 1 package (10 oz.) frozen sweetened raspberries, thawed
- 1/2 cup red currant jelly
- 1 tablespoon cornstarch
- 2 tablespoons cold water
How To Make eggnog bavarian with raspberry-currant sauce
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Category:
Other Desserts
Keyword:
#raspberries
Keyword:
#gelatin
Keyword:
#eggnog
Ingredient:
Dairy
Culture:
American
Method:
Stove Top
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