Christmas Bavarian Cream
Christmas Bavarian Cream
This is part 4 of the article from the Fall 2013 Blessed Living Women’s E-Magazine available FREE online at www.blwemag.com
I really like this dessert because it is so light. After a big holiday meal, it’s nice to sometimes just have a mouthful of fluff. It’s perfect for those “too full for another bite” but still want a dessert. I do have to preach here about fresh nutmeg. If you don’t have a grater, pick one up for a few dimes at a thrift store and start grinding your nutmeg fresh each time – there is a major difference in taste.
3 envelopes unflavored gelatin
¼ cup brown sugar (light brown yields a better color – but use what you have on hand)
1 cup boiling water
1 cup COLD water (directly from refrigerator dispenser is fine)
¼ teaspoon nutmeg (approximate. Use fresh ground always – if possible)
1 teaspoon rum extract (optional)
2 cups dairy eggnog (or your own fresh made)
1 tad yellow food coloring (optional)
Garnish – you can get as elaborate as you want decorating this
¼ cup brown sugar (light brown yields a better color – but use what you have on hand)
1 cup boiling water
1 cup COLD water (directly from refrigerator dispenser is fine)
¼ teaspoon nutmeg (approximate. Use fresh ground always – if possible)
1 teaspoon rum extract (optional)
2 cups dairy eggnog (or your own fresh made)
1 tad yellow food coloring (optional)
Garnish – you can get as elaborate as you want decorating this
1. Mix the 3 envelopes of gelatin into brown sugar.
2. Stir in boiling water until gelatin is completely dissolved.
3. Stir in cold water.
4. Add in nutmeg and rum extract.
5. Refrigerate until it coats a spoon – about 20-30 minutes.
6. Pour into bowl of mixer and then at medium speed; beat until it is light and fluffy.
7. Gradually stir in the eggnog while blender is at low speed.
8. Add in a tad of yellow food coloring, if desired.
9. Pour into a 1-qt mold.
10. Refrigerate until firm about 4 hours.
11. Unmold, garnish and serve.
2. Stir in boiling water until gelatin is completely dissolved.
3. Stir in cold water.
4. Add in nutmeg and rum extract.
5. Refrigerate until it coats a spoon – about 20-30 minutes.
6. Pour into bowl of mixer and then at medium speed; beat until it is light and fluffy.
7. Gradually stir in the eggnog while blender is at low speed.
8. Add in a tad of yellow food coloring, if desired.
9. Pour into a 1-qt mold.
10. Refrigerate until firm about 4 hours.
11. Unmold, garnish and serve.
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