Monday, December 21, 2015

Eggnog Mousse

I had this party, and decided to serve rum & egg nogs, hot buttered rums and wine and beer.
Guess what people drank?  
Wine and beer, and then some more wine.
Next day...
Dozens of dirty wine glasses and two full half gallons of eggnog in the fridge.
Geez. Now what?  I could have made my eggnog martinis, but you can only have so many of those.  There's also Eggnog Cheesecake Bars.



Eggnog mousse!  

Easy, fast, delicious and festive for this time of year!

Makes about 8 servings

    2 packets unflavored gelatin
    4 cups eggnog   
    1 cup powdered sugar
    2 cups whipping cream
    1/2 teaspoon nutmeg
    3 Tbsp brandy or spiced rum OR 2 teaspoons vanilla or rum flavoring

In a saucepan, sprinkle gelatin over 1 cup eggnog. Heat slowly, stirring until gelatin is dissolved; remove from heat. I barely got my eggnog hot, just wanted to dissolve the gelatin. Stir in remaining eggnog and brandy or rum; Chill about 20 minutes, until it just starting to thicken.

In a large mixing bowl, beat sugar into whipping cream until soft peaks form. Gently fold in slightly thickened eggnog mixture, nutmeg.  Add to individual serving glasses and chill until ready to serve.  Cover with plastic wrap if storing more than a couple hours.  Serve with more whip cream on top and a sprinkle of nutmeg.

Pour it into cute tall glasses, or wine glasses work too.

You can see it's still pretty liquid, more like a custard sauce, but it set up quickly in the glasses and had a nice fluffy texture.

 I put my glasses in a baking pan for ease of putting in, and pulling out of the fridge.

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