Christmas Eggnog Mousse
Recipe By: Terry Pogue
4 cup eggnog
4 Tablespoon Bird Custard
3 egg whites
2 Tablespoon sugar
1 cup heavy cream
Make the custard with eggnog and Bird Custard Powder or your favorite Eggnog Custard Recipe. When thick take off the heat, stir in the Cognac and set
aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add 2 tablespoons
sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold custard mixture with a rubber spatula.
Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the
cream forms stiff peaks.
Carefully fold the whipped cream into the custard mixture. Pour into a 7-inch-diameter, 3-inch-deep souffle dish.
Decorate with sweetened whipped cream and serve cold.
Sweetened Whipped Cream:
1 cup cold heavy cream
1 Tablespoon sugar
1/2 teaspoon pure vanilla extract
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the
cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
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