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eggnog bavarian with raspberry-currant sauce

(1 rating)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

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.

(1 rating)
yield 12 servings (1 cup sauce)
prep time 35 Min
method Stove Top

Ingredients For eggnog bavarian with raspberry-currant sauce

  • 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

How To Make eggnog bavarian with raspberry-currant sauce

  • 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.
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