Name: Eggnog mousse and spiced cream pots recipe
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: australian
Ingredients: 2 tsp gelatine; 1 1/2 cups milk; 1/2 tsp mixed spice; 4 egg yolks; 1/2 cup brown sugar; 1 tsp vanilla essence; 300ml thickened cream; 2 tsp brown sugar, extra; 1/4 tsp mixed spice, extra; Freshly grated nutmeg, to garnish

by Greer Worsley Last updated on 10/26/2021

This mildly spiced eggy mousse is reminiscent of a Christmas eggnog, and the addition of spiced cream makes it a perfect festive dessert. - Greer Worsley

Ingredients

2 tsp gelatine
1 1/2 cups milk
1/2 tsp mixed spice
4 egg yolks
1/2 cup brown sugar
1 tsp vanilla essence
300ml thickened cream
2 tsp brown sugar, extra
1/4 tsp mixed spice, extra
Freshly grated nutmeg, to garnish

Method

Step 1

Place 1/4 cup water in a small bowl and sprinkle over gelatine. Leave for 1 minute to bloom, then place bowl in a large bowl filled partway with boiling water. Gently whisk the gelatine in the bowl until completely dissolved.
Step 2

Place milk and mixed spice in a saucepan and heat until almost boiling. In a large bowl, whisk egg yolks with sugar and vanilla. Gradually pour in hot milk and whisk until smooth, then return to saucepan and stir over very gentle heat until just starting to thicken. Whisk in 1/2 cup cream, then dissolved gelatine liquid.
Step 3

Pour into four glasses and refrigerate until set.
Step 4

Whisk remaining cream with 2 tsp brown sugar and 1/4 tsp mixed spice. When mousse has set, dollop spiced cream on top of each cup. Grate some nutmeg over the top and serve.