Christmas Pudding Cream Mousse Recipe
Servings: 6
Ingredients
- 500 gm Christmas pudding
- 2 Tbsp. Brandy
- 3 x egg yolks
- 50 gm sugar (caster)
- 250 ml lowfat milk
- 2 tsp vanilla essence
- 10 gm gelatine pwdr
- 250 ml cream
Directions
- Crumble pudding till it resembles breadcrumbs. A food processor is good for this. Stir in brandy and set aside.
- First, make an English Custard:In a bowl, whisk egg yolks and sugar till thick and pale.
- In a saucepan, bring lowfat milk to the boil with vanilla . Pour slowly onto egg yolks, whisking as you go till combined. Return custard to saucepan and cook over low heat, stirring the bottom of the pan constantly with a wooden spoon, till custard begins to thicken and coats the back of a spoon.
- Don't ALLOW CUSTARD TO REACH BOILING POINT.
- Remove pan from heat immediately, stir in dissolved gelatine and strain custard into a bowl. Stir in crumbled Christmas pudding. Allow to cold.
- When cold but not set, mix in lightly whipped cream. Dont over beat.
- Ladle into individual c., moulds, or possibly a loaf tin etc. and allow to set in the refrigerator, about 2-3 hrs.
- To unmould the cream ,dip the outside of the mould into warm water for a few seconds, shake lightly to loosen and gently ease out into the palm of your hand.
- Can be made 1-2 days ahead of time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 75 | 50% |
| Total Fat 8.58g | 11% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 39mg | 2% |
| Potassium 117mg | 3% |
| Total Carbs 12.22g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 10.82g | 7% |
| Protein 4.02g | 6% |
