Eggnog Walnut Bavarian Recipe
Ingredients
| Unflavored gelatin | 3 Tablespoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Dairy eggnog | 1 Quart | |
| Rum/1 tablespoon rum extract | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄8 Teaspoon | |
| Egg whites | 2 | |
| Sugar | 2 Tablespoon | |
| Whipping cream | 3⁄4 Cup (12 tbs) | |
| Diamond walnuts | 1 Cup (16 tbs) | |
| Melba sauce | 1 Tablespoon | |
| Diamond walnut halves | 2 Tablespoon (For Garnish) |
Nutrition Facts
Serving size
Calories 445 Calories from Fat 238
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 11.5 g57.4%
Trans Fat 0 g
Cholesterol 102.2 mg34.1%
Sodium 210.8 mg8.8%
Total Carbohydrates 26 g8.6%
Dietary Fiber 1.1 g4.4%
Sugars 17.6 g
Protein 18 g36.3%
Vitamin A 4.2% Vitamin C 3.4%
Calcium 23.7% Iron 7.1%
*Based on a 2000 Calorie diet
Directions
Let stand 5 minutes.
Add 1 cup of the eggnog and heat over very low heat, just until gelatin melts.
Stir in remaining 3 cups eggnog, the rum and salt.
Cool until mixture begins to thicken.
Meanwhile, in medium bowl, beat egg whites until soft peaks form; gradually beat in sugar.
In another medium bowl, beat cream until stiff.
Fold egg whites, cream and the 3/4 cup walnuts into gelatin mixture.
Turn into oiled 2-quart mold and chill until firm, overnight.(Individual molds will set in four to five hours.)
Unmold and top with Melba Sauce and walnut halves.
Chef
