Eggnog Mousse Holiday Recipe

Posted by on 2013 Oct 7th with 9 Comments

Holiday Recipe for Eggnog Mousse from Omni La Costa Pastry Chef, Jaimie HilemanEnjoy this deliciously festive holiday recipe from Omni La Costa Resort & Spa’s pastry chef, Jaimie Hileman.

Eggnog Mousse (makes about 8 servings)
Ingredients:

  • 1 Packet Gelatin (2 1/4 tsp)
  • 3 Tablespoon of Whipping Cream
  • 4 Egg Yolks
  • 1/2 cup Sugar
  • 1 cup Eggnog
  • 2 Tablespoon Brandy (optional)
  • 4 oz of White Chocolate (by weight)
  • 3/4 cup of Chilled Whipping Cream
  • 1/4 tsp of Nutmeg


Topping Ingredients:

  • 1/2 cup of Chilled Whipping Cream
  • 1 Tblsp of Powdered Sugar, sifted
  • Sprinkle of Nutmeg

Put one inch of water in a pan and bring to a simmer. Set up a double boiler with a bowl on top of the pan and melt the white chocolate.

Stir together the gelatin and 3 Tablespoons of cream together in a small bowl, and pour into a small pan. Let stand 5 minutes for gelatin to bloom. While you’re waiting, with an electric mixer, whip egg yolks and sugar until pale yellow, light and fluffy. Reduce the speed to low, and slowly whisk in the eggnog.

Heat gelatin over low heat, stirring constantly, just until the gelatin has dissolved. Add the gelatin to the white chocolate mixture all at once, and stir with rubber spatula. Fold in the egg mixture, nutmeg and brandy (if using).

Remove the bowl from the pot and set aside to cool slightly, stirring often (about 5 minutes to room temperature).

Whip 3/4 cup of cream to soft peaks. Gently fold the cream into the eggnog base, being careful not to over mix. Pipe or pour the cream into cups or bowls, and chill for at least an hour.

Just before serving, whip the remaining half cup of cream to soft peaks, sprinkling in the powdered sugar about halfway through. Top each serving with a dollop of the cream and sprinkle nutmeg.

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  • Late Check-out (1pm)
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  • Complimentary In-Room Viewing of the Classic Holiday Movie, Elf
  • Breakfast in Bed for Two (Pancakes & Maple Syrup)
  • Holiday Candy Cane Turndown Service

 

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  • mikey

    your recipe says stir in the eggnog. But the recipe does not list eggnog

    • http://lacosta.com Katy

      Gah! My bad, Mikey, and sorry for the delayed response – thank you so much for pointing this out. The recipe calls for 1 cup of Eggnog. I’ve updated the recipe. Sorry about that. If you do try this recipe, we’d love to hear how it turns out. Thanks for stopping by!

    • LaCosta ResortandSpa

      Gah! Sorry for missing that critical piece of the recipe, Mikey! And thanks for letting me know. It’s 1 cup of Eggnog. Be sure to let us know if you try this recipe out – we’d love to hear how it turns out. Thanks so much for taking the time to visit.

  • Wendy

    1/4 nutmeg….1/4 of what?

    • http://lacosta.com Katy

      So sorry, Wendy! I should have done a better job proofing. It’s 1/4 tsp of nutmeg. We’ve updated the post to reflect this. Let us know if you end up making it – would love to hear how it turns out. Thanks for taking the time to read through. Let us know if you have any special recipe requests from our chefs.

    • LaCosta ResortandSpa

      Sorry about that, Wendy! Looks like I missed two critical pieces in this recipe. Thanks so much for letting me know. This recipe calls for 1/4 tsp of nutmeg, and 1 cup of Eggnog. We’d love to hear how it turns out if you make it. Let us know if there are any special recipe requests you have for our chefs. We love to share. – Katy

  • Judi

    Looks yummy. Is that gingerbread in the trifle?

    • LaCosta ResortandSpa

      Thanks Judi! It looks like it to me, but let me confirm with the pro, Chef Jaimie! And maybe see if she’ll share a gingerbread recipe with us as well.

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