Name: Eggnog Mousse
Yield: Yield: 12 or More Servings.
Cuisine: United States
Ingredients: 4 cups milk; 1 vanilla bean, split, if available, or 1½ teaspoons pure vanilla extract; 2 cups heavy cream; Whipped cream, optional; ¼ cup bourbon; 3 envelopes unfavored gelatin; 8 egg yolks; ⅓ cup water; 1 cup sugar; Apricot Sauce

Bring the milk with the split vanilla bean to the boil. Do not boil further. If the bean is not to be used, add the vanilla extract later. Remove the vanilla bean, if used, rinse it off, dry it, and reserve for subsequent use.

Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon-colored.

Gradually add the milk to

Eggnog Mousse

Ingredients

Method

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