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107 Ratings
5 star values:
14
4 star values:
9
3 star values:
51
2 star values:
20
1 star values:
13
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Eggnog Mousse
Recipe Summary
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
3 tablespoons dark rum
3 tablespoons brandy
1 envelope unflavored (1 scant tablespoon) gelatin
3 large eggs, separated
1 cup sugar
2 cups heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
2 teaspoons pure vanilla extract
Coffee Caramel, for serving
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery
Eggnog Mousse
Recipe Summary
Yield: Serves 8 to 10
Gallery
Eggnog Mousse
Eggnog Mousse
Eggnog Mousse
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 3 tablespoons dark rum
- 3 tablespoons brandy
- 1 envelope unflavored (1 scant tablespoon) gelatin
- 3 large eggs, separated
- 1 cup sugar
- 2 cups heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 2 teaspoons pure vanilla extract
- Coffee Caramel, for serving
Directions
Prepare an ice bath; set aside. Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.
Meanwhile, combine egg yolks and 1/2 cup sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.
Set bowl over pan again; cook, whisking, until the gelatin has dissolved, about 3 minutes. Transfer bowl to the ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.
In the bowl of an electric mixer, combine the remaining 1/2 cup sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream. Refrigerate (no more than 5 minutes) while preparing the egg whites.
In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture. Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with coffee caramel and other recommended toppings.
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews
Add Rating & Review
107 Ratings
5 star values:
14
4 star values:
9
3 star values:
51
2 star values:
20
1 star values:
13
Reviews
Add Rating & Review
107 Ratings
5 star values:
14
4 star values:
9
3 star values:
51
2 star values:
20
1 star values:
13
Add Rating & Review
107 Ratings
5 star values:
14
4 star values:
9
3 star values:
51
2 star values:
20
1 star values:
13
107 Ratings
5 star values:
14
4 star values:
9
3 star values:
51
2 star values:
20
1 star values:
13
107 Ratings
5 star values:
14
4 star values:
9
3 star values:
51
2 star values:
20
1 star values:
13
- 5 star values:
- 14
- 4 star values:
- 9
- 3 star values:
- 51
- 2 star values:
- 20
- 1 star values:
- 13
All Reviews for Eggnog Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Eggnog Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
