By Gale Gand

Gale Gand is the executive pastry chef at Cenitare Restaurants. Outside her culinary endeavors, Gale is an established author publishing six books with her most recent book, "Chocolate and Vanilla," published in October 2006.


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.

Serves 6-8