Today I share with you my favourite dessert for all festive events around Christmas! A light and airy Eggnog Mousse served with a tart Tangerine Curd and topped with a generous dollop of Biscoff Whipped Cream!
Recipe for 4 big or 6 smaller glasses:
For the tangerine curd :
3 egg yolks
1 teaspoon tangerine zest (about half of a tangerine)
1/4 cup tangerine juice (about one large tangerine)
5 tablespoons sugar
3 tablespoons unsalted butter, cold and cut into small pieces
Whisk together the yolks, zest, juice, and sugar in a small sauce pan. Cook over medium-low heat for about 5 minutes, stirring constantly, until the mixture thickens and coats the back of a wooden spoon.
Remove from heat. If you see any small bits of egg that have scrambled, strain the curd through a fine mesh strainer into a bowl. This is also helpful if you simply want a smoother curd with no zest. If not, proceed directly to the next step.
Whisk in the butter, a few pieces at a time, until incorporated. Add a pinch of salt for additional edge, if you want and chill for a few hours, until more firm and store in the refrigerator until you want to use it.
For the Eggnog / Egg Liqueur Mousse
80 g white chocolate
2 leaves gelatine
2 egg yolks
80 g egg liqueur or eggnog
250 g whipping cream
Melt the chopped chocolate in a baine marie.
Soak the gelatine in cold water.
Whip the egg yolks with the egg liqueur in a metal bowl over a hot water bath until foamy and airy.Add the melted chocolate and continue stirring. Drain gelatine and melt in this mixture. Also add the rest of the liqueur and vanilla. Whip the cream and fold in the mousse carefully.
Pour your eggnog mousse into a bowl and chill for a few hours in the fridge
1 sachet cream stabilizer
3 tbsp Biscoff Cookie Butter, room temperature
1 sachet vanilla sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp anis
The spiced biscoff whipped cream is the last layer of your dessert and should be piped neatly into the glasses. We love this festive dessert and so will your guests.