Eggnog Bavarian Cream with Raspberries
- 3 Tbsp. water
- 1 Tbsp. powdered gelatin
- 4 cups eggnog
- 1 rind of one orange cut off in large strips
- 1/2 pint raspberries
In a small bowl, place the water and sprinkle the gelatin over slowly. Let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat eggnog and orange rind strips to a very hot, less than a simmer. As soon as it is very hot, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn’t completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved.
Remove the orange rind strips and pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours. Dip the cups in hot water for 10 seconds, then turn the Bavarian creams onto dessert plates or serve in the cups.
Surround each Bavarian cream with raspberries and serve.