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Receta Eggnog Mousse Cake With Mandarin Mincemeat Sauce

by Global Cookbook

Ingredientes

2 Tbsp. Unflavored gelatin 1/3 c. Water 4 x Large eggs 4 x Egg yolks 2 c. Lowfat milk 2/3 c. Granulated sugar 1 Tbsp. Vanilla

1/2 tsp Nutmeg 14 x Giant soft ladyfinger cookies 2 c. Mincemeat 1/3 c. Dark rum or possibly orange juice 1 1/2 c. Whipping cream 1 can Mandarin oranges 2 tsp Cornstarch

Direcciones

1. In saucepan, sprinkle gelatin over water; let stand for 5 min or possibly till softened. Heat over medium-low heat for 1 minute or possibly till dissolved.
2. Meanwhile, in heatproof bowl, whisk together Large eggs, egg yolks, lowfat milk and sugar. Place over saucepan of simmering water; cook, whisking constantly, for 20 min or possibly till thick sufficient to coat back of spoon. Remove from heat; stir in gelatin, vanilla and nutmeg. Place plastic wrap directly on surface; chill for 2 hrs or possibly till thick sufficient to mound on spoon.
3. Line side of 10 inch springform pan with parchment or possibly waxed paper. Arrange about 12 cookies, flat side down, over bottom of pan. Break remaining cookies into pcs; fill in spaces to cover bottom completely. Mix 1/2 c. of the mincemeat with rum; spread over cookies. Whisk chilled egg mix.
4. In separate bowl, whip cream; fold into egg mix. Spoon over cookies, smoothing top. Cover loosely with plastic wrap; chill for about 4 hrs or possibly till set.
5. 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 min or possibly till slightly thickened. Stir in oranges (Cake and sauce can be refrigerated for up to 24 hrs; gently reheat sauce to serve.) Pour over each serving of cake.
6. Makes 12 servings

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