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
Total TimePrep: 35 min. + chilling
Makes12 servings (1 cup sauce)
- 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
- 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.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 each: 377 calories, 27g fat (13g saturated fat), 105mg cholesterol, 94mg sodium, 26g carbohydrate (17g sugars, 2g fiber), 9g protein.
Originally published as Eggnog Bavarian Salad in Taste of Home Christmas Annual 2010