Quivering Eggnog Mousse Food

EGGNOG MOUSSE

Steps:

• In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the sugar, cinnamon and nutmeg until sugar is dissolved. Transfer to a small bowl; stir in vanilla. Refrigerate until mixture begins to thicken., Beat mixture until light and fluffy. Beat in 3/4 cup whipped topping. Divide among 4 dessert dishes. Refrigerate until firm. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.

EGGNOG MOUSSE

Steps:

• Pour eggnog and milk into large bowl. Add dry pudding mixes and nutmeg. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping.
• Spoon evenly into 10 dessert dishes or 1-1/2-qt. serving bowl; cover.
• Refrigerate at least 2 hours. Top evenly with the remaining 1 cup whipped topping just before serving. Sprinkle with additional nutmeg, if desired.

EGGNOG MOUSSE

Steps:

• In a large pan over a medium-low heat, pour in the eggnog and bring up to heat until steam rises from the eggnog.
• Once the eggnog has reached the desired temperature, remove from the heat. Whisk through the egg yolks one at a time until they are fully incorporated and then return to the heat.
• Make a cornflour slurry, by whisking the cornflour and the milk together until it resembles a paste.
• Whisk the slurry into the eggnog and continue to whisk the eggnog until it thickens and starts to resemble a creme patissiere (thick custard).
• Once this is achieved remove from the heat and place the pan in cold water and continue to whisk until the mixture has cooled then set aside.
• In a separate bowl, whisk the double cream until you achieve soft peaks and set aside.
• In another bowl, whisk the egg whites until white and then fluffy. Continue whisking while adding the sugar a little at a time until fully whisked through. The egg whites should be thick enough for you to be able to turn the bowl upside down without the mixture falling out. Set this aside.
• Now to finish the mousse. Get your eggnog mixture, add the cream half at a time and fold through. Now do the same with the egg whites, be careful with the folding as you want to try to keep as much air in the mixture as possible.
• Portion out into the serving dishes of your choice and then place in the fridge for around 4 hours.
• To serve, sprinkle a dusting of cinnamon over the top. Enjoy!

QUIVERING EGGNOG (MOUSSE)

Steps:

• Whirl eggs, sugar, salt, vanilla, 2 cups milk, cream and rum together in a blender.
• Moisten the 2 envelopes of unflavored gelatin in the 1/4 cup of water, then dissolve in 3/4 cup of hot milk. Pour this mixture into the blender with the eggnog mixture and blend.
• Pour into a serving bowl and refrigerate until set.