Ingredients
3 envelopes unflavored gelatin3/4 cup cold water4 cups eggnog, divided1/4 cup sugar1/4 teaspoon ground nutmeg1 cup heavy whipping cream, whippedCRAN-APPLE COMPOTE:3/4 cup sugar1/3 cup water1 cup fresh or frozen cranberries1 teaspoon unflavored gelatin3 tablespoons cold water1 cup chopped peeled apple1/3 cup chopped walnuts
Preparation
In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog.
Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm.
Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved.
Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.
