EGGNOG BAVARIAN

3 tbsp. (3 envelopes) unflavored gelatin
3/4 cup cold water
4 cups dairy eggnog
1/4 cup sugar
1/4 tsp. ground nutmeg
1 cup heavy (whipping) cream, whipped

Sprinkle gelatin on water to soften.

In a 2 quart saucepan, place 1 cup eggnog, sugar, nutmeg and softened gelatin. Heat over low heat, stirring occasionally, until gelatin is dissolved.

Add remaining 3 cups eggnog.

Chill until partially set (mounds slightly when dropped from spoon).

Fold in whipped cream; turn into 7-cup mold. Chill until firm.

To serve, unmold on serving platter.

Makes 12 servings

Hi Jamie,

If the recipe you're looking for doesn't turn up, you can try substituting part of the eggnog with Bailey's Irish Cream (maybe 1/4 to 1/2 cup, or to taste).

Happy Cooking!

Betsy