Eggnog mousse
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Egg yolks |
| ½ | cup | Sugar |
| 1 | each | Package unflavored gelatin |
| 3 | tablespoons | Dark rum |
| 2 | tablespoons | Brandy |
| 2 | cups | Whipping cream |
| ½ | cup | Sugar |
| 1½ | teaspoon | Freshly ground nutmeg |
| 2 | teaspoons | Vanilla |
| 3 | eaches | Egg whites |
Directions
crushed peppermint candies for garnish (or tiny candy canes) Beat egg yolks and ½ cup sugar in stainless steel bowl over hot water or top half of double boiler until they lighten in color (about 2 minutes).
Add gelatin that has been softened in rum and brandy to egg mixture and continue beating for another minute. Rembove mixture from heat and refrigerate for 10 minutes. Meanwhile, whip cream, ½ cup sugar, nutmeg, and vanilla together. Beat egg whites until they form firm peaks. Fold whipped cream into chillled gelatin mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4-6 hours.
Garnish with crushed pepperming candies, or miniature candy canes.
Serves 4-6. Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy Shared by: Sharon Stevens, courtesy of Lawrence Kellie.
Submitted By SHARON STEVENS On 11-26-94