Eggnog Mold
Submitted by wendynelson
Eggnog gelatin mold sets chilled eggnog with ground almonds, then unmolds onto a platter with mandarin oranges and whipped topping. A nostalgic holiday dessert.
YIELD
6 servingsPREP
15 minCOOK
5 minREADY
260 minEggnog mold is the kind of mid-century holiday dessert that lives on in church cookbooks and Christmas potlucks. Two envelopes of unflavored gelatin set a quart of chilled eggnog into a wobbly, spiced cream that holds the shape of whatever mold you pour it into, with ground almonds folded in for a bit of texture against the silky base.
Unmolded onto a platter and crowned with mandarin oranges and whipped topping, it’s a quiet centerpiece that hits the same comfort notes as panna cotta with a holiday accent.
Kitchen Tips
- Bloom the gelatin in cold water for a full 5 minutes before heating. Skipping the bloom leaves rubbery streaks in the set.
- Don’t boil the gelatin. A gentle melt over low heat keeps the setting power intact; high heat weakens the gel.
- Make sure the eggnog is cold when the warm gelatin hits it. Hot eggnog can curdle, and the temperature shock helps the mold start setting evenly.
- Lightly oil the mold with a neutral oil and wipe out the excess. The thin film releases the dessert cleanly without leaving a slick on the finished surface.
- To unmold, dip the bottom of the mold in warm water for 10 seconds, run a thin knife around the edge, then invert onto the platter.
Variations
- Stir in 2 tablespoons of dark rum or brandy with the eggnog for a boozy, grown-up version.
- Use toasted sliced almonds instead of ground for visible texture and a deeper nut flavor.
- Fold in ½ cup chopped candied cherries for a fruitcake-inspired twist.
Ingredients
Directions
Sprinkle the two envelopes gelatine onto the water to soften.
Place over low heat, stirring until dissolved.
Add gelatin to the eggnog, add the almonds.
Pour into an oiled 5-cup mold.
Refridgerate until set, about 3 to 4 hours.
Unmold and garnish with the mandarin oranges and whipped topping.
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