Ingredients

125 g gingerbread cookies (crushed)

2 Tbsp unsalted butter (melted)

2 cups heavy whipping cream (cold)

1 cup milk

1 cup eggnog

6 large egg yolks

1/2 cup + 2 Tbsp granulated sugar

1 Tbsp + 1 tsp cornstarch

2 tsp gelatin (6g or three sheets, depending on size)

2 tsp vanilla bean paste (or 1 vanilla bean, scraped out)

1/4 tsp ground nutmeg

pinch ground cloves

pinch ground cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Pulse the gingerbread cookies in a food processor until coarsely crushed. Transfer to a bowl and mix in enough melted butter until the mixture starts to clump. Spread evenly over a parchment-lined baking sheet and bake for 5 minutes. Allow to cool completely, then spoon the streusel into the bottoms of your serving jars or bowls.

Step 2: Place the cold heavy cream in a bowl with a whisk or whisk attachment and chill in the fridge.

Step 3: Sprinkle gelatin over 2 tablespoons of cold water and let it bloom while preparing the mousse.

Step 4: In a bowl or large measuring cup, combine the milk and eggnog. Pour 1 1/2 cups of this mixture into a saucepan along with the nutmeg, cloves, cinnamon, and vanilla bean paste. Heat over medium, stirring frequently, until it comes to a boil.

Step 5: In a separate bowl, whisk together the remaining 1/2 cup milk/eggnog mixture with the egg yolks, sugar, and cornstarch until a smooth, thick paste forms.

Step 6: Slowly pour the hot eggnog mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Step 7: Return the combined mixture to the saucepan and cook over medium-high heat, whisking constantly, until it thickens and reaches a boil.

Step 8: Remove from heat and stir in the bloomed gelatin until fully dissolved.

Step 9: Strain the mixture through a fine sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool completely, using an ice bath to speed up if desired.

Step 10: Whip the chilled heavy cream until stiff peaks form. Gently fold the cooled eggnog mixture into the whipped cream, preserving the light texture.

Step 11: Spoon or pipe the mousse over the gingerbread streusel in your jars or bowls. Refrigerate for 1 to 2 hours to set before serving.

Tips & Variations

Use vanilla bean paste for a richer, more aromatic flavor, or substitute with high-quality vanilla extract if needed.

For a boozy twist, add 1-2 tablespoons of rum or bourbon to the eggnog mixture before heating.

If you don’t have gelatin sheets, powdered gelatin works fine—just be sure to bloom it properly in cold water before use.

Serve with a sprinkle of freshly grated nutmeg or a cinnamon stick for an extra festive touch.

FAQs

Can I make this eggnog mousse ahead of time?

Yes, you can prepare the mousse and streusel a day in advance. Assemble just before serving to keep the streusel crisp.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are cooked in the hot milk and eggnog mixture until thickened and boiling, which should make them safe to consume. However, ensure the mixture reaches the proper temperature and is handled hygienically.