Eggnog Bavarian With Raspberry Currant Sauce Recipes

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RASPBERRY EGGNOG



Raspberry Eggnog image

At holiday time, many things can go with eggnog. But this is the favorite of everyone to whom I've served it.

Provided by Micks Kitchen

Categories     Beverages

Time 2m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 2

1 1/2 ounces Chambord raspberry liquor
3 1/2 ounces chilled eggnog

Steps:

  • Mix Chambord and Eggnog in an on-the-rocks glass.
  • If the mood hits you, top with chocolate shavings, nutmeg, or even a fresh raspberry if your eggnog is thick enough.

Nutrition Facts : Calories 135, Fat 7.5, SaturatedFat 4.4, Cholesterol 59, Sodium 54, Carbohydrate 13.5, Sugar 8.4, Protein 3.8

EGGNOG BAVARIAN WITH RASPBERRY-CURRANT SAUCE



Eggnog Bavarian with Raspberry-Currant Sauce image

Well, found another delicious eggnog recipe in my Taste of Home cookbook. This sounds wonderful and easy enough to make. A lighter dessert but full of flavor and beautiful too. I found the pic on food.com and will replace it with my own when I make this over the weekend.

Provided by Kimberly Biegacki

Categories     Other Desserts

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.

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