Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Raspberry Eggnog Mousse




Source of Recipe


Internet


List of Ingredients




FOR THE RASPBERRY SAUCE:
1 (10 ounce) pkg frozen raspberries, thawed
1 teaspoon fresh squeezed lemon juice
2 teaspoons cornstarch

FOR THE EGGNOG MOUSSE:
1 1/2 cups commercially prepared eggnog (any brand)
2 pkg (3 ounces each) cook-and-serve vanilla pudding mix (not instant)
3/4 teaspoon ground nutmeg
1/4 cup Kahlua (or for nonalcoholic use 1/4 espresso coffee, liquid)

TO ASSEMBLE AND SERVE:
1 pint heavy (whipping) cream, whipped
fresh raspberries (optional garnish)
mint sprigs or espresso beans (optional garnish)
ground cinnamon (for garnish)


Recipe



TO MAKE THE RASPBERRY SAUCE:
In a sauce pan combine raspberries, fresh squeezed lemon juice and cornstarch. Stir constantly over medium heat until thickened. Cool.

TO MAKE THE EGGNOG MOUSSE:
In another sauce pan combine eggnog, dry pudding mix, and nutmeg. Cook until thickened.

Remove from the heat and stir in Kahlua. Place in refrigerator to chill.

TO ASSEMBLE AND SERVE:
Beat the cooled pudding mixture until smooth then fold in the whipped cream.

Fill dessert dishes* 1/2 with mousse then top each with some of the raspberry sauce then mousse again. Garnish if desired with raspberries and mint sprigs if using kahlua in the recipe or if using espresso garnish with espresso beans and raspberries. Sprinkle with a little cinnamon! Refrigerate.

*If you don't want to use individual dessert dishes this looks beautiful in a trifle bowl!

Servings: 6-8