Eggnog Mousse
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the cream:
- 250 ml cream
- 2 tablespoon powdered sugar
- 125 ml egg liqueur
- 2 sheets gelatin
For the sauce:
- 150 g strawberries, frozen or fresh
- 1 tablespoon powdered sugar, more depending on your taste
- 1 teaspoon, leveled cornstarch
Print Recipe
Pin Recipe Instructions
- First soak the gelatine in cold water. During this time, whip the cream with the icing sugar until stiff.
- Heat about half of the egg liqueur and dissolve the well-squeezed gelatin in it. Add some of the whipped cream to this mixture and stir well. Add the remaining egg liqueur. Now fold this mass very slowly into the whipped cream with a whisk and stir carefully.
- Divide the mousse between 4 dessert glasses and place in the refrigerator.
- In the meantime prepare the strawberry sauce. You can of course also use raspberries, depending on your taste. First, slowly defrost the strawberries in a saucepan over low heat and then briefly bring to the boil. Puree everything and add the powdered sugar. Pour some of the strawberry mixture into a cup and stir in the cornstarch until smooth. Then add these to the mixture in the saucepan and stir in. When the sauce becomes thick, remove the saucepan from the heat and let it cool.
- After the mousse has set (approx. 2 hours), spread the strawberry puree on top and either serve the dessert immediately or continue to cool until ready to eat.
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