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Eggnog Mousse

After gorging on a decadent holiday meal, trade traditional nog for this lighter, frothy mousse.

  • servings: 10
Photography: Anna Williams

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Ingredients

  • 3 tablespoons dark rum
  • 3 tablespoons brandy
  • 1 envelope unflavored (1 scant tablespoon) gelatin
  • 3 large eggs, separated
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 2 teaspoons pure vanilla extract
  • Coffee Caramel, for serving

Cook's Note

Other topping options include chopped toasted hazelnuts, crushed peppermint, golden raisins, cocoa powder, nutmeg, cinnamon, and whipped cream.

Directions

  1. Step 1

    Prepare an ice bath; set aside. Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.

  2. Step 2

    Meanwhile, combine egg yolks and 1/2 cup sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.

  3. Step 3

    Set bowl over pan again; cook, whisking, until the gelatin has dissolved, about 3 minutes. Transfer bowl to the ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.

  4. Step 4

    In the bowl of an electric mixer, combine the remaining 1/2 cup sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream. Refrigerate (no more than 5 minutes) while preparing the egg whites.

  5. Step 5

    In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture. Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with coffee caramel and other recommended toppings.

Source
Martha Stewart Living, December Fall 2003

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