Ice Cream

Eggnog mousse

Eggnog mousse

The eggnog mousse in a glass is a hit: The light and airy dessert with eggnog and strawberries is prepared in 20 minutes and then just has to wait in the fridge for its big appearance.


3 sheets of gelatine
200 ml cold whipped cream (30% fat)
50 g sugar
1 pack of bourbon vanilla sugar
4 tbsp water
2 eggs (size M)
100 ml eggnog
200 g strawberries
some eggnog for drizzling
chopped pistachios as desired


1. Soak the gelatine in cold water according to the instructions on the packet. Beat the whipped cream in a mixing bowl or mixing cup with a hand mixer until creamy, put ¼ of the cream in a piping bag with a star nozzle and chill everything.

2. Put the sugar, vanilla sugar and water in a saucepan and bring to the boil. Beat the eggs in a separate bowl with a hand mixer until frothy, pour the hot sugar water into the egg mixture in a thin stream while stirring constantly and beat everything until light and creamy.

3. For the basic recipe for 4 glasses, first heat 3 tablespoons of egg liqueur in a small saucepan and remove from the heat. Squeeze out the soaked gelatine and dissolve it in the warm egg liqueur. Using a whisk, stir the egg liqueur-gelatine mixture with approx. 4 tablespoons of the beaten egg mixture until smooth. Then mix in the remaining egg liqueur and the remaining egg mixture and leave to cool, stirring occasionally.

4. As soon as the egg liqueur-egg mixture thickens a little, fold in the lightly whipped cream with a spatula. Divide the egg liqueur mousse between the glasses. Cover the glasses and chill for at least 2 hours. Wash and clean the strawberries and halve or quarter them depending on their size.

5. When serving, decorate the eggnog mousse with fresh strawberries and whipped cream. Drizzle with eggnog if desired and sprinkle with chopped pistachios. Enjoy.


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