Eggnog Mousse (Edit recipe)

323 recipes
|
153 followers

Every bite will have your taste buds feeling like the Nutcracker himself as the holiday favorite flavor of eggnog dances in your mouth! Subtle notes of nutmeg and rum with an optional garnish of rum infused whipped cream and crumbled gingerbread makes this fluffy dessert a must! A variation of my LEMON MOUSSE or LIME MOUSSE, but make it festive for the holidays!

save

PREP TIME

40 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 8-10

Ingredients

mousse

6 whole Egg Yolk
7 whole Egg Whites, room temperature
.25 cup Water
2.25 tsp Premium Gelatin Powder (unflavored) - Further Food
.66 cup Eggnog, can sub dairy free as needed
2 tsp Rum Extract, optional
.75 - 1 tsp ground Nutmeg, optional
1.5 cups Granulated White Sugar, divided, see instructions (I use the Costco organic variety) can sub maple sugar
.25 tsp Redmond Real Salt
1.5 cups Vanilla Yogurt, Wallaby is my fav, can sub dairy free as needed

garnish, optional

.5 cup Gingersnap Cookies, crumbled, can sub cookie of choice, optional
.5 cup Whipped Cream, infused with rum extract if desired, see note

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin by separating egg yolks and whites into separate containers, being careful to not get any yolk in the egg whites. I like to put the egg yolks right into a saucepan and the whites into the bowl to beat them in. Set both aside.
Next, place the water into a small saucepan and sprinkle the gelatin on top so it can begin to soften and set aside.
Place 1 cup of the sugar in the saucepan with the egg yolks along with the eggnog, rum extract, nutmeg and salt. Using a whisk, mix very well to break up the egg yoiks and combine all the ingredients. Then place over medium heat and cook, stirring constantly, until the eggnog mixture has thickened. Usually 4–6 minutes. Remove from the heat and pour into the bowl of a stand mixer fitted with the whisk attachment.
Beat eggnog custard on low speed initially then increase the speed to medium high until mixture is thicker. Usually about 3-5 minutes. While that is mixing, warm up the gelatin over low heat until melted and clear. Pour the liquid gelatin slowly into the curd in a thin stream while the mixer is running. Beat for another 5 minutes or so until the mixture is close to room temperature.
While that eggnog custard is doing its thing, beat egg whites in another mixing bowl on medium speed with a hand mixer until frothy. Increase speed and add the remaining ½ cup sugar, about 1 tablespoon at a time, beating well after each addition. Beat until you have stiff peaks and set aside.
Fold the yogurt into the eggnog mixture with a whisk and fully combine them. Next, fold in the beaten egg whites a third at a time, mixing completely after each third until whites are fully combined. Use a rubber spatula to fold from the bottom up to insure you get everything completely combined.
Place a few crumbled gingerbread cookies into the bottom of the ramekins, if using. Spoon eggnog into the ramekins or glass dishes, filling about ¾ of the way full. You should get 8-10 depending on the size of your containers. Refrigerate for 3 hours or best overnight. To serve, garnish with a dollop of whipped cream and finely crumbled gingerbread cookies if desired. Can be made a couple days ahead of serving time. Enjoy within three days of making for optimal texture and flavor.

Notes

For the gingersnap/gingerbread cookies, you can use your favorite variety. I like to use a slightly larger crumble of cookies on the bottom of the ramekin but certainly your preference. I use a really fine dusting on top of the mousse. You can infuse your whipped cream with a splash of rum extract. I think it adds such a nice accent, but certainly standard whipped cream is delicious.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	396
Fat:	12 g
Carbohydrates:	57 g
Protein:	20 g
Cholesterol:	168 g
Sodium:	313 mg
Fiber:	0 g
Sugars:	51 g
Sugar Alcohol:	0 g
Calculated for total recipe.