Eggnog Walnut Bavarian
|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)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Diamond walnuts||1 Cup (16 tbs)|
|Melba sauce||1 Tablespoon|
|Diamond walnut halves||2 Tablespoon (For Garnish)|
In medium saucepan, stir gelatin into milk to soften.
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.