The best delicious Eggnog Mousse Cake With Mandarin Mincemeat Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Eggnog Mousse Cake With Mandarin Mincemeat Sauce recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Eggnog Mousse Cake With Mandarin Mincemeat Sauce.
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2 tb Unflavored gelatin
1/3 c Water
4 Eggs
4 Egg yolks
2 c Milk
2/3 c Granulated sugar
1 tb Vanilla
1/2 ts Nutmeg
14 Giant soft ladyfinger
-cookies
2 c Mincemeat
1/3 c Dark rum or orange juice
1 1/2 c Whipping cream
1 cn Mandarin oranges
2 ts Cornstarch
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 springform pan with parchment or waxed paper. Arrange
about 12 cookies, flat side down, over bottom of pan. Break remaining
cookies into pieces; fill in spaces to cover bottom completely. Mix 1/2 cup
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 a 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. Makes 12 servings
Yields
12 Servings
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