Egg Nog Mousse

• Baking & Spices

  • 1/2 tsp Nutmeg
  • 2 tsp Vanilla extract
  • 1 1/4 cup White chocolate

• Dairy

  • 2 cups Heavy cream

• Desserts

  • 3 tsp Gelatin, Unflavored

• Beer, Wine & Liquor

  • 2 tbsp Brandy

• Other

  • Ready Made (store bought Egg Nog 2 cups (473ml

Found on gretchensbakery.com

Description

Ingredients

• Ready Made (store bought) Egg Nog 2 cups (473ml)
• Unflavored Gelatin 3 teaspoons (1- ¼oz package)
• White Chocolate 1¼ cup (226g)
• Nutmeg ½ teaspoon
• Brandy 2 Tablespoons
• Heavy Cream 2 cups (473ml)
• Vanilla Extract 2 teaspoons (10ml)
• 4 egg yolks
• ⅓ cup sugar
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg

Directions

• Sprinkle the gelatin over the egg nog in a medium heavy bottom sauce pot
• Once it has bloomed (about 5 minutes)
• Heat it over low heat to dissolve the gelatin, but do not boil
• Remove from heat and add the white chocolate and nutmeg, whisk smooth.
• Allow to cool completely but not to the point that the gelatin begins to set. Just until it is cool to the touch
• Meanwhile whip the heavy cream,vanilla and brandy to soft peaks- reserve until the custard base is cooled
• Fold in the whipped cream into the cooled custard/ egg nog base
• Pour into molded cakes or pastries or allow to set for later use.
• Beat the egg yolks until they lighten in color. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
• Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
• Return everything to the pot and cook until the mixture reaches 170 ° F.
• Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.