Eggnog mousse cake with mandarin mincemeat sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unflavored gelatin |
| ⅓ | cup | Water |
| 4 | Eggs | |
| 4 | Egg yolks | |
| 2 | cups | Milk |
| ⅔ | cup | Granulated sugar |
| 1 | tablespoon | Vanilla |
| ½ | teaspoon | Nutmeg |
| 14 | Giant soft ladyfinger cookies | |
| 2 | cups | Mincemeat |
| ⅓ | cup | Dark rum or orange juice |
| 1½ | cup | Whipping cream |
| 1 | can | Mandarin oranges |
| 2 | teaspoons | Cornstarch |
Directions
In saucepan, sprinkle gelatin over water; let stand for 5 minutes or until softened. Heat over medium-low heat for 1 minute or until dissolved.
Meanwhile, in heatproof bowl, whisk together eggs, egg yolks, milk and sugar. Place over saucepan of simmering water; cook, whisking constantly, for 20 minutes or until thick enough to coat back of spoon. Remove from heat; stir in gelatin, vanilla and nutmeg. Place plastic wrap directly on surface; refrigerate for 2 hours or until thick enough to mound on spoon.
Line side of 10 inch springform pan with parchment or waxed paper. Arrange about 12 cookies, flat side down, over bottom of pan. Break remaining cookies into pieces; fill in spaces to cover bottom completely. Mix ½ cup of the mincemeat with rum; spread over cookies. Whisk chilled egg mixture.
In separate bowl, whip cream; fold into egg mixture. Spoon over cookies, smoothing top. Cover loosely with plastic wrap; refrigerate for about 4 hours or until set.
Drain juice from oranges into small saucepan; whisk in cornstarch. Stir in remaining mincemeat; bring to a boil, stirring. Reduce heat and simmer, stirring, for 2 minutes or until slightly thickened. Stir in oranges (Cake and sauce can be refrigerated for up to 24 hours; gently reheat sauce to serve.) Pour over each serving of cake. Makes 12 servings Typed in MMFormat by cjhartlin@... Source: Canadian Living Magazine Dec. 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 18, 1998