Creamy Eggnog Mousse with Strawberry Sauce
Submitted by: cybercook
Eggnog and gelatin are heated and cooled. Whipped cream is folded into the mixture and it's chilled in a gelatin mold. The unmolded mixture is served with a orange juice and strawberry sauce.
Ingredients
- 3 envelopes unflavored gelatin
- 1/3 cup cold water
- 5 cups eggnog (homemade or prepared)
- 1/3 cup sugar
- 1 teaspoon freshly grated nutmeg
- 2 cups heavy whipping cream, whipped to stiff peaks
- 2 Tablespoons cornstarch
- 1/4 cup fresh orange juice
- 3 cups strawberries, sliced and lightly sweetened
Save Recipe
Interact
Method
Lightly coat a 8-cup mold with nonstick cooking spray. In a small bowl sprinkle gelatin over water. Set aside for 5 minutes to soften. In a medium saucepan combine 1 cup eggnog with the sugar. Cook over a medium-high temperature until sugar is dissolved, about 4 - 5 minutes. Stir in the gelatin and continue to cook, stirring constantly, until gelatin is dissolved, about 4 - 5 minutes. Remove from heat, transfer to a large bowl, add remaining eggnog and nutmeg; cool to room temperature. Cover and chill until slightly thickened, about 45 minutes. Fold in whipped cream. Spoon into prepared mold and chill until set, at least 8 hours or overnight. In a medium saucepan combine cornstarch and orange juice. Whisk to blend. Cook, over medium-high heat until thickened, about 5 - 7 minutes. Remove from heat and add strawberries. Transfer to a small bowl, cover and chill until needed. At serving time unmold mousse on a serving platter. Drizzle with some sauce. Serve immediately, passing remaining sauce. Refrigerate any mousse not used.
Notes: Simple, easy and perfect for the holidays
Number of Servings: 8 - 10
Submitted by: cybercook ( See all of cybercook Recipes )
