19 de diciembre de 2017


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Eggnog Mousse
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Gingerbread Streusel:
125 g gingerbread cookies crushed
2 Tbsp unsalted butter melted
Eggnog Mousse:
2 cups heavy whipping cream
1 cup milk
1 cup eggnog
6 large egg yolks
1/2 cup + 2 Tbsp granulated sugar 150g
1 Tbsp + 1 tsp cornstarch 14g
6 g gelatin
2 tsp vanilla bean paste or 1 vanilla bean, scraped out
1/4 tsp nutmeg ground
pinch cloves ground
pinch ground cinnamon

Gingerbread Streusel:
Pulse cookies in a food processor until coarse. Place in bowl and stir in melted butter. Spread over parchment lined sheet pan and bake at 350F for 5mins.
Cool completely and spoon into bottom of jars/bowls.

Eggnog Mousse:
Place cream into a bowl with a whisk (or whisk attachment) and place in fridge.*
Sprinkle gelatin over 2T cold water and set aside.
Combine milk and eggnog into a bowl or large measuring cup. Place 3/4 of the milk/eggnog mixture into a pot with the spices & vanilla bean paste. Cook over medium heat, stirring often, until mixture boils.
While the mixture is heating, whisk remaining milk/eggnog with egg yolks, sugar, and corn starch in a medium bowl to form a thick paste.
Temper the boiling milk into the eggs by whisking eggs quickly while pouring milk slowly into the bowl.
Return the mixture to the pot and whisk constantly over med-high heat until it boils.
Take off the heat, stir in gelatin.
Strain into a bowl and cool completely (you can use an ice bath to speed the process).
Whip cream until thick.
Once egg mixture has cooled, pour over whipped cream and fold in gently.
Pipe into mason jars or pour/scoop into bowls. Place in the fridge to set for 1-2 hours.
*The colder your cream and utensils are, the better it whips up!

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