EGGNOG BAVARIAN

Eggnog Bavarian image

This gelatin tastes scrumptious with the classic flavor of eggnog. The ruby-red color of the raspberry sauce makes this dessert a festive addition to any special meal. -Shirley Goering, New Ulm, Minnesota

Provided by Taste of Home

Time 35m

Yield 12 servings (1 cup sauce).

Number Of Ingredients 12

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 ounces) frozen sweetened raspberries, thawed
1/2 cup red currant jelly
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

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., In a small bowl, beat cream until stiff peaks form. 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., 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.

Nutrition Facts : Calories 377 calories, Fat 27g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 94mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 9g protein.