John Myers
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Eggnog Mousse on Raspberry Ragout
The perfect eggnog mousse on raspberry ragout recipe with a picture and simple step-by-step instructions.
Mousse:
- 3 leaf Gelatin
- 130 g Chocolate white
- 125 ml Advocaat
- 1 tsp Vanilla flavor
- 250 ml Cream
Raspberry ragout:
- 400 g Raspberries frozen
- 100 g Powdered sugar
- 20 g Cornstarch optional (see preparation)
- Mint leaves f.d. Decoration
Mousse:
- Soak gelatine in cold water and allow to swell. Coarsely chop the chocolate and let it melt over a double boiler over medium heat. Whip the cream.
- Put the melted chocolate in a bowl and whip creamy with the egg liqueur. Squeeze out the gelatine a little, put it in a saucepan and let it melt briefly on the switched-off, still warm stove (from the dissolving of the chocolate) with the remaining heat. Then stir with 2 tbsp of the egg liqueur mixture and then pour into the egg liqueur mixture and stir in quickly. Finally fold in the cream and put the mixture in the refrigerator for 3 – 4 hours.
Ragout:
- Sort out 100 g of the frozen frozen raspberries and keep them (thaw and become very fragile). Put the remaining berries together with the powdered sugar in a saucepan, bring to the boil and then simmer for approx. 2 minutes. When they have disintegrated, puree everything with a hand blender and then pass through a sieve to remove the small granules. Weigh the smooth fruit puree collected in a bowl and then determine the amount of cornstarch. For me it resulted in a strained portion of 260 g and I used 20 g cornstarch for it. The result is a thick, creamy mass.
- Pour the raspberry sauce into a bowl, let it cool down a bit, then carefully fold in the whole raspberries and put the bowl in the refrigerator as well.
- When serving, decorate with a few mint leaves and then ………. feast and enjoy …………..
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