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Eggnog Mousse
Eggnog mousse is a delightful dessert that captures traditional eggnog’s rich and creamy flavors. Here’s a simple recipe for making eggnog mousse!
Ingredients
- 2 cups eggnog
- 1 packet (about 2 1/2 teaspoons) unflavored gelatin
- 2 tablespoons cold water
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- Optional toppings: whipped cream, grated nutmeg, or cinnamon for garnish
Instructions
1
Sprinkle the gelatin over the cold water in a small bowl. Let it sit for a few minutes to bloom and soften.
2
Whisk together the egg yolks and granulated sugar in a medium saucepan until well combined.
3
Heat the eggnog in the saucepan over medium heat, stirring constantly, until it's hot but not boiling. It should reach a temperature of about 160°F (71°C). Do not let it boil.
4
Once the eggnog is hot, please remove it from the heat. Stir in the bloomed gelatin mixture until it's completely dissolved.
5
Add the vanilla extract and ground nutmeg to the eggnog mixture, stirring well to combine.
6
Allow the eggnog mixture to cool to room temperature. You can speed up the process by placing the saucepan in an ice bath.
7
In a separate bowl, whip the heavy cream until it reaches stiff peaks.
8
Gently fold the whipped cream into the cooled eggnog mixture until fully incorporated. Be careful not to deflate the whipped cream; fold gently to maintain the mousse's light and airy texture.
9
Divide the eggnog mousse mixture among serving glasses or bowls.
10
Refrigerate the mousse for at least 2 hours or until it's set and chilled.
11
Before serving, you can garnish each serving with a dollop of whipped cream and a sprinkle of grated nutmeg or ground cinnamon if desired.
12
Serve and enjoy your homemade eggnog mousse!
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