Comments on: Eggnog Mousse

By: Olivia

Olivia — Mon, 09 Dec 2024 18:44:07 +0000

In reply to Saxon Turner. Hi Saxon! I think this mousse will go perfect with your trilfe. I think toffee flavour would pair well I only worry about the toffee "melting" due to the moisture from the mousse. I haven't made a trifle before though. Have you use toffee in one in the past? If it was ok there then it should be ok :)

By: Saxon Turner

Saxon Turner — Sat, 07 Dec 2024 21:55:13 +0000

So, made an egg nog bourbon bundt cake and the cake stuck horribly to the pan and fell apart when turning it out. Gonna remake it but don’t want to waste the cake I already made so thinking I will cube it up, throw it in the freezer and turn it into a trifle for Xmas. I think this mousse will make a perfect layer for the trifle (not a pudding fan so always substitute a mousse in). Also not a fan of gingerbread so looking for opinions for a crunchy texture to add in. Do you think a toffee layer would pair well? Any other ideas? Thanks!

By: Olivia

Olivia — Tue, 06 Dec 2022 17:32:17 +0000

In reply to Cindy. Hi Cindy! You could but it would require some experimentation to figure out how much to increase it by. A strong buttercream dam will hold this in as a filling but if you'd like it thicker then yes, I would increase it.

By: Cindy

Cindy — Tue, 06 Dec 2022 16:36:20 +0000

If using for a cake
Filling would you increase the amount of gelatin?

By: Olivia

Olivia — Mon, 27 Dec 2021 17:13:08 +0000

In reply to Tasha. Hi Tasha! So glad you love it. It will keep for 4-5 days in the fridge.

By: Tasha

Tasha — Sun, 26 Dec 2021 00:28:18 +0000

Hey love the recipe! Just wondering how long would it last in the fridge?

By: Olivia

Olivia — Mon, 30 Nov 2020 19:53:08 +0000

In reply to Ashley Hawk. Hi Ashley! I haven't tried it with cool whip myself but I suspect it would probably work fine :)

By: Ashley Hawk

Ashley Hawk — Mon, 30 Nov 2020 18:20:12 +0000

So I volunteered to make all the desserts for a charity ball for a local children’s home… oh my naivety. Needless to say I will be coming out of pocket for all of it and making roughly 6 different desserts for 50-100 people.. So my question is, in place of the heavy whipping cream will cool whip work with this? While it may not have quite the exact result it is much more cost effective for me and will help reduce time as well. But I don’t want to alter the recipe so much that the structure of it doesn’t work. I made a pumpkin mousse for thanksgiving and used cool whip instead of the whipping cream. I usually make my own but to save time I tried it and it worked fine. Just wondering for the sake of this recipe

By: Olivia

Olivia — Sat, 30 Nov 2019 00:48:01 +0000

In reply to Lauren Barnes. Hi Lauren! It depends on the size of the sheets I suppose. I think the ones we had in school were long rectangles and weighed 2g each, so maybe 3 of those?

By: Lauren Barnes

Lauren Barnes — Fri, 29 Nov 2019 17:38:44 +0000

Hoping to make these.. Do you know how many gelatin leaves this would use??
Thanks