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Eggnog Bavarian

 Eggnog Bavarian
This gelatin tastes scrumptious with the classic flavor of eggnog. The ruby-red color of the raspberry sauce makes this gelatin a festive addition to any special meal.—Shirley Goering, New Ulm, Minnesota
12 ServingsPrep: 35 min. + chilling


  • 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


  • 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.

2 of 2

Eggnog Bavarian (continued)

Directions (continued)

  • Bring to a boil; cook and stir for 1 minute or until thickened. Cool
  • to room temperature. Serve with gelatin. Yield: 12 servings (1 cup
  • sauce).
Nutritional Facts: 1 slice with 4 teaspoons sauce equals 377 calories, 27 g fat (13 g saturated fat), 105 mg cholesterol, 94 mg sodium, 26 g carbohydrate, 2 g fiber, 9 g protein.