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Receta Egg Nog Bavarian Cream
by Global Cookbook

Egg Nog Bavarian Cream
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  Raciónes: 8

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

  1. Soften the gelatin in the wine in a 2 c. glass measure
  2. Place the c. containing the gelatin in a pan of water. Heat till the gelatin completely dissolves.
  3. 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.
  4. Blend the gelatin mix with the remaining 2 c. of egg nog and refrigeratetill thickened but not set.
  5. Whip the cream till stiff and fold into the partially set egg nog mix.
  6. Pour the completed cream into a 1 1/2 qt mold or possibly into individual molds or possibly sherbert glasses.
  7. At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all.
  8. Serves 8 - 10.