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Cooked by: Chef / Ethnicity: German cuisine / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Soften the gelatin in the wine in a 2 cup glass measure. Place the cup containing the gelatin in a pan of water. Heat until the gelatin completely dissolves.Add the sugar and salt to the gelatin. Then add 1 cup of the egg nog
slowly to the gelatin mixture, stirring and heating until the mixture is blended. Blend the gelatin mixture with the remaining 2 cups of egg nog and chill until thickened but not set. Whip the cream until stiff and fold into the partially set egg nog mixture. Pour the completed cream into a 1 1/2 quart mold or into individual molds or sherbert glasses. At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all.
Comments: Serves 8 - 10
Ingredients:
2 envelopes unflavored gelatin
1/2 Cup(s) sherry wine
2 Tablespoon(s) sugar
1/4 Teaspoon(s) salt
3 Cup(s) egg nog
1 Cup(s) whipping cream
1 small jar walnut sundae syrup |
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