Eggnog Bavarian

11 ingredients
3 steps

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
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1/2 cup red currant jelly
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Directions

  1. 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. 2
    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.
  3. 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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