Description

This Eggnog Mousse is a festive, creamy dessert perfect for the holiday season. Featuring a crunchy gingerbread cookie streusel base and a silky mousse made with eggnog, spices, and gelatin, this treat combines traditional holiday flavors in a light, airy texture. The mousse is beautifully spiced with nutmeg, cloves, and cinnamon, balanced with vanilla bean paste for a rich, comforting taste.

Ingredients

Scale

Gingerbread Streusel

125 g gingerbread cookies (crushed)
2 Tbsp unsalted butter (melted)

Eggnog Mousse

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

Prepare the Gingerbread Streusel: Pulse gingerbread cookies in a food processor until they form coarse crumbs. Transfer to a bowl and mix in enough melted unsalted butter to help the mixture clump together. Spread the mixture evenly over a parchment-lined baking sheet and bake at 350°F (175°C) for 5 minutes. Allow to cool completely, then spoon into the bottom of serving jars or bowls.
Chill the Cream: Pour the cold heavy whipping cream into a mixing bowl with a whisk or a whisk attachment. Place in the refrigerator to keep cold until ready for whipping.
Prepare Gelatin: Sprinkle gelatin over 2 tablespoons of cold water and set aside to bloom while you prepare the custard base.
Heat Milk and Eggnog Mixture: Combine milk and eggnog in a bowl or large measuring cup. Pour 1 1/2 cups of the mixture into a pot along with ground nutmeg, ground cloves, ground cinnamon, and vanilla bean paste. Heat over medium heat, stirring often, until the mixture comes to a boil.
Mix Egg Yolk Blend: In a medium bowl, whisk together the remaining 1/2 cup milk and eggnog mixture with egg yolks, granulated sugar, and cornstarch until you get a thick paste.
Temper the Egg Mixture: Slowly pour the hot milk and eggnog mixture into the egg yolk mixture while whisking vigorously to prevent curdling.
Cook the Custard: Return the combined mixture to the pot and cook over medium-high heat, whisking constantly until it thickens and reaches a boil.
Add Gelatin: Remove the pot from heat and stir in the bloomed gelatin until fully dissolved and combined.
Cool the Custard: Strain the custard into a clean bowl to remove any lumps. Cover the surface with plastic wrap directly to prevent a skin from forming. Cool to room temperature, using an ice bath to speed up the process if desired.
Whip Cream: Using a chilled bowl and whisk attachment, whip the heavy cream until stiff peaks form.
Fold in Custard: Gently fold the cooled custard mixture into the whipped cream until fully combined, taking care not to deflate the airy texture.
Assemble and Chill: Pipe or spoon the mousse over the gingerbread streusel layer in your jars or bowls. Refrigerate for 1 to 2 hours to allow the mousse to set before serving.

Notes

The gelatin can be substituted with agar-agar for a vegetarian version, but the texture may vary.
Make sure to chill the heavy cream and whipping bowl for better whipping results.
You can prepare the streusel and custard base a day ahead; assemble just before serving for freshness.
Adjust the level of spices according to your preference, adding more nutmeg or cinnamon for a stronger flavor.
For a boozier version, consider adding 1-2 tablespoons of rum or bourbon to the eggnog mixture.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: eggnog mousse, holiday dessert, gingerbread mousse, festive mousse, Christmas dessert, holiday eggnog recipe