Summary

Ingredients

• 5 sheets gelatine, white
• 3 egg (s)
• 1 vanilla pod, scraped out pulp from it
• 180 g suar
• 100 ml egg liqueur
• 250 g whipped cream
• 300 g strawberries
• 25 g pistachios, round
• Mint, for decoration

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Instructions

1. Soak the gelatine in cold water. Whip eggs with vanilla pulp and 60 g sugar until creamy. Gradually stir in eggnog. Squeeze out the gelatine, dissolve over low heat. Stir in 6 tablespoons of cream, then mix with the rest of the cream. Whip the cream. As soon as the cream starts to gel, fold in the cream. Chill the mousse for at least 4 hours, also overnight.
2. Wash the strawberries, clean them and cut them in half lengthways. Heat 120 g sugar in a pan and caramelize until golden brown. Briefly toss the strawberries in it. Take off the stove.
3. Cut off the lobes from the eggnog mousse with 2 tablespoons and distribute on plates. Arrange the caramelized strawberries on top. Sprinkle with pistachios and decorate with mint.