Everyone will love this spectacular dessert, which offers a festive take on the traditional favourites.
Ingredients
- 2 cups (500ml) milk
- 1 vanilla bean, split, seeds scraped
- 1 cinnamon quill
- 1 teaspoon freshly grated nutmeg, plus extra to dust
- 4 egg yolks
- 1/2 cup (110g) caster sugar
- 1/4 cup (60ml) bourbon or brandy
- 2 gold-strength gelatine leaves (see note)
- 1/2 teaspoon vanilla extract
- 300ml thickened cream
- Shortbread biscuits, to serve
Method
- Step 1Place the milk, vanilla pod and seeds, cinnamon and nutmeg in a pan over medium heat, and bring to just below boiling point. Remove from the heat, then stand to infuse for 1 hour.
- Step 2Beat egg yolks, sugar, bourbon and 1/2 teaspoon salt with electric beaters until thick and pale. Gently reheat the infused milk, then strain egg mixture into milk. Pour into a clean pan over very low heat and cook, stirring constantly, for 3-4 minutes until thick and smooth.
- Step 3Meanwhile, soak gelatine leaves in a small bowl of cold water for 5 minutes to soften. Squeeze gelatine to remove excess water, then add the leaves to the pan of custard and stir to dissolve.
- Step 4Half-fill your sink or a large bowl with iced water. Pour the custard mixture into a bowl, then place the bowl in the iced water, stirring occasionally, until cooled and thickened but not set.
- Step 5Using electric beaters, whip cream to soft peaks, then fold into the cooled mixture. Divide among eight 150ml glasses and chill for 4 hours or until set.
- Step 6Dust eggnog creams with nutmeg and serve with shortbread biscuits.
- High protein
- Low sodium
- Lower gi
Nutrition
1482 kj
Energy
24g
Fat Total
15g
Saturated Fat
5g
Protein
141mg
Cholesterol
54.1mg
Sodium
25g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
This soft-set mousse is perfect to serve as a light dessert at Christmas. Gelatine leaves are from gourmet food shops and delis – check packet for setting instructions. We used Luken and May Traditional Butterburst biscuits (visit: lukenmay.com.au) coated in red sanding sugar (from cake decorating shops).
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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