2 cups eggnog
2 tsp. unflavored gelatin (1 package)
2 tbsp. sugar
1 tsp. vanilla extract
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
1/3 cup brandy
1 cup whipped topping
1 pkg. puff pastry, cut into triangles, egg washed, sprinkled w/ sugar in the raw
Additional nutmeg, cinnamon sticks, and mint for garnish
Basic Mousse Preparation
Pour the eggnog into a medium size sauce pan and heat over low heat until you just begin to see bubbles at the edges. Reduce the heat to warm and sprinkle the gelatin evenly over the hot surface. Stir until the gelatin has dissolved and is completely mixed. Next, add the vanilla and spices. Stir until completely mixed and you have consistent color. Remove from the heat and set aside to cool.
Once the mixture reaches room temperature, cover and refrigerate for 4-6 hours. At this point, remove from the refrigerator and beat until light and fluffy. Now, fold in the whipped topping. Mix until well combined. Cover and place back into the refrigerator for an additional 4 hours.
While the mousse is setting up, bake off the puff pastry triangles per the directions.(approximately 8-9 minutes) Allow to cool completely before assembling the Napoleons.
Using a pastry bag or spoon, place a dollop of mousse in the center of a dessert plate. Now, set one of the puff pastry triangles over the mousse dollop. Next, add a generous portion of mousse across the center of the triangle, making sure to continue on to the plate. Set a second piece of puff pastry across the top of the mousse so that the corner is touching the plate surface. This will give you display depth in two directions. Garnish with ground nutmeg, cinnamon sticks, and fresh mint.
Yield: 4 servings
Prep time: Active: 20 minutes, Passive: 6-8 hours
Cook time: 20 minutes
