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By Gale Gand
Eggnog Bavarian Cream with 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.