John Myers
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Eggnog Mousse with Wild Berries
The perfect eggnog mousse with wild berries recipe with a picture and simple step-by-step instructions.
dough
- 200 g Flour
- 1 piece Egg
- 100 g Butter
- 100 g Sugar
- 50 g Chopped hazelnuts
- Lemon peel
- 1 Knife point Bourbon vanilla
Mousse
- 5 piece Egg yolk
- 80 g Sugar
- 100 Milliliters Advocaat
- 6 sheet Gelatin
- 500 Milliliters Cream
Decoration
- Chocolate sprinkles
- Mint fresh
Forest berry groats
- 1 packet Icing powder
- 200 Milliliters Berry juice
- 500 g Wild berries
dough
- Put the flour, egg, butter, sugar, hazelnuts, lemon zest and vanilla in a bowl and knead into a dough. Then roll out with a rolling pin and cut out 5 biscuits (ideally with the shape in which the egg liqueur mousse will be filled later). The rest of the dough can be frozen. Bake cookies at 200 ° C for 8-10 minutes.
Mousse
- Soak gelatine for 5 minutes. Beat egg yolks with sugar to a cream and stir in eggnog. Dissolve gelatine in a little hot water and fold in. Sleep stiffly and fold in the cream.
Decoration
- Place cookies in heart serving rings and pour in egg liqueur mousse. Let the molds rest in the refrigerator for 6-8 hours. Then carefully loosen the edge with a knife and place on a plate. Drizzle with some egg liqueur, sprinkle with chocolate sprinkles and a little mint to decorate.
Forest berry groats
- Mix the cake topping with the red juice and bring to the boil in a saucepan, stirring constantly. Add the berries and add sugar to taste as required. Spread wild berry groats around the egg liqueur mousse and also decorate with fresh berries.
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