Eggnog Mousse Cake with Mandarin Mincemeat Sauce
This recipe makes 12 servings
|Per serving: about||-|
|total fat||25 g|
|sat. fat||14 g|
- Portion size: 12
Traditional holiday flavours get dressed up for this new presentation.
- 2 tbsp 2tbspunflavoured gelatin
- 1/3 cup 1/3cupwater
- 4 4eggeggs
- 4 4egg yolkegg yolks
- 2 cups 2cupsmilk
- 2/3 cup 2/3cupgranulated sugar
- 1 tbsp 1tbspvanilla
- 1/2 tsp 1/2tspnutmeg
- 14 14giant soft ladyfinger cookiegiant soft ladyfinger cookies
- 2 cups 2cupsmincemeat
- 1/3 cup 1/3cupdark rum or orange juice
- 1-1/2 cups 1-1/2cupswhipping cream
- 1 can 1can(10 oz/284 mL) Mandarin oranges
- 2 tsp 2tspcornstarch
In saucepan, sprinkle gelatin over water; let stand for 5 minutes or until softened. Heat over medium-low heat for 1 minute or until dissolved.
Meanwhile, in heatproof bowl, whisk together eggs, egg yolks, milk and sugar. Place over saucepan of simmering water; cook, whisking constantly, for 20 minutes or until thick enough to coat back of spoon. Remove from heat; stir in gelatin, vanilla and nutmeg. Place plastic wrap directly on surface; refrigerate for 2 hours or until thick enough to mound on spoon.
Line side of 10-inch (3 L) springform pan with parchment or waxed paper. Arrange about 12 of the cookies, flat side down, over bottom of pan. Break remaining cookies into pieces; fill in spaces to cover bottom completely.
Mix 1/2 cup (125 mL) of the mincemeat with rum; spread over cookies.
Whisk chilled egg mixture. In separate bowl, whip cream; fold into egg mixture. Spoon over cookies, smoothing top. Cover loosely with plastic wrap; refrigerate for about 4 hours or until set.
Drain juice from oranges into small saucepan; whisk in cornstarch. Stir in remaining mincemeat; bring to boil, stirring. Reduce heat and simmer, stirring, for 2 minutes or until slightly thickened. Stir in oranges. (Cake and sauce can be refrigerated for up to 24 hours; gently reheat sauce to serve.) Pour over each serving of cake.
Source : © CanadianLiving.com