EGGNOG BAVARIAN WITH RASPBERRY-CURRANT SAUCE

Eggnog Bavarian with Raspberry-Currant Sauce image

Provided by Kimberly Biegacki

Time 35m

Number Of Ingredients 12

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

Steps:

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.