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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 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 |
raspberry-currant sauce: |
1 package (10 ounces) frozen sweetened raspberries, thawed |
1/2 cup red currant jelly |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
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 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. 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. Yield: 12 servings (1 cup sauce).
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