Eggnog Mousse
Add a little extra festive cheer to your holiday season with this dreamy dessert.
How long will it take?
1 ½ hours, plus chilling time
What’s the serving size?
Serves 6
What do I need?
- 6 g gelatine
- 2 tbsp cold water
- 1 cup full cream milk
- 1 cup eggnog (see recipe on page XXX)
- ¼ tsp ground nutmeg
- Pinch of ground cinnamon
- 2 tsp vanilla extract
- 6 egg yolks
- ½ cup + 2 tbsp caster sugar
- 1 tbsp + 1 tsp cornflour
- 2 cups cream
How do I make it?
- Sprinkle gelatine over water and set aside.
- Add milk and eggnog to a bowl and stir to combine. Pour 1 ½ cups of the mixture into a saucepan and add nutmeg, cinnamon, and vanilla. Cook over medium heat, stirring frequently, until the mixture boils.
- Meanwhile add caster sugar, egg yolks, and cornflour to the remaining ½ cup of milk/eggnog mixture and stir to form a thick paste. Whisking vigorously, slowly pour the hot milk over the paste, then return the combined mixture to the saucepan and cook, whisking constantly, over medium-high heat until it thickens and comes to the toil.
- Remove from heat and stir in gelatine. Pour into a bowl, cover with clingfilm and refrigerate. When mixture has cooled, whip cream to stiff peaks. Fold whipped cream into cooled egg mixture. Pipe or spoon into ramekins, mason jars, or serving dishes and refrigerate for at least 2 hours.
TOP TIPS
- Chill the bowl and whisk that you are going to use to whip the cream in the fridge for an hour or two before whipping. This will help to make the mousse fluffier.
- Eggnog Mousse will keep in the fridge for 2-3 days so you can make it in advance.
