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Ingredientes
- 2 env unflavored gelatin
- 1/2 c. sherry wine
- 2 Tbsp. sugar
- 1/4 tsp salt
- 3 c. egg nog
- 1 c. whipping cream Walnut halves
- 1 sm jar walnut sundae syrup
Direcciones
- Soften the gelatin in the wine in a 2 c. glass measure
- Place the c. containing the gelatin in a pan of water. Heat till the gelatin completely dissolves.
- Add in the sugar and salt to the gelatin. Then add in 1 c. of the egg nog slowly to the gelatin mix, stirring and heating till the mix is blended.
- Blend the gelatin mix with the remaining 2 c. of egg nog and refrigeratetill thickened but not set.
- Whip the cream till stiff and fold into the partially set egg nog mix.
- Pour the completed cream into a 1 1/2 qt mold or possibly into individual molds or possibly sherbert glasses.
- At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all.
- Serves 8 - 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 8 servings | |
| Calories 41 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 14mg | 0% |
| Total Carbs 6.43g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.49g | 4% |
| Protein 0.14g | 0% |
