Tested till perfect Eggnog Mousse Cake with Mandarin Mincemeat Sauce

Eggnog Mousse Cake with Mandarin Mincemeat Sauce

Traditional holiday flavours get dressed up for this new presentation.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per serving: about

cal 507 pro 9g total fat 25g sat. fat 14g
carb 63g fibre 2g chol 194mg sodium 80mg

% RDI:

calcium 11 iron 14 vit A 25 vit C 13
folate 10
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