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Eggnog Mousse

Courses: Dessert
Serves: 6 people

Recipe Ingredients

3   Egg yolks
1/2 cup 99g / 3.5ozSugar
1   Unflavored gelatin
3 tablespoons 45mlDark rum
2 tablespoons 30mlBrandy
2 cups 474mlWhipping cream
1/2 cup 99g / 3.5ozSugar
1 1/2 teaspoons 7.5mlFreshly ground nutmeg
2 teaspoons 10mlVanilla
3   Egg whites
  Garnish-----
  Peppermint candies - crushed

Recipe Instructions

Beat egg yolks and 1/2 cup sugar in stainless-steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatin that has been softened in rum and brandy to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream, 1/2 cup sugar, nutmeg, and vanilla together.

Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatin mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4-6 hours. Garnish with crushed peppermint candies.

Source:
Serves 4 to 6 * The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *

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