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    Egg Nog Bavarian Cream

    List of Ingredients




    2 envelopes unflavored gelatin
    1/2 cup sherry wine
    2 tablespoons sugar
    1/4 teaspoon salt
    3 cups egg nog
    1 cup whipping cream
    Walnut halves
    1 small jar walnut sundae syrup

    Recipe



    Soften the gelatin in the wine in a 2 cup glass measure
    Place the cup containing the gelatin in a pan of water. Heat
    until the gelatin completely dissolves. Add the sugar and
    salt to the gelatin. Then add 1 cup of the egg nog slowly to
    the gelatin mixture, stirring and heating until the mixture is
    blended. Blend the gelatin mixture with the remaining 2
    cups of egg nog and chill until thickened but not set. Whip
    the cream until stiff and fold into the partially set egg nog
    mixture. Pour the completed cream into a 1 1/2 quart mold
    or into individual molds or sherbert glasses. At serving
    time, unmold if molded, and garnish with walnut halves and
    dribble walnut sundae over all. Serves 8 - 10.

 

 

 

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