An old seasonal family favorite drawing inspiration from the classic winter beverage, eggnog, this bourbon mousse is an awesome dessert or aperitif for any meal during the frigid weathered months. For what it's worth, this mousse pairs extremely well with gingersnap cookies. Hint, Hint. Recipe can be prepared non-dairy by substituting non-dairy whipping cream alternative or coconut cream, in place of the heavy cream. Enjoy, y'all. And stay warm.
-8 oz. fresh Heavy Cream
-4 large Eggs, separated, at room temperature
-½ cup Granulated White Sugar
-¼ cup Kentucky Bourbon
Whip cream until stiff peaks form. Set aside in the refrigerator. Beat egg yolks and sugar until the mixture is creamy and pale yellow. Add bourbon and mix until well combined. Gently fold egg mixture into cream and return to refrigerator. In a clean, dry bowl, beat egg whites until stiff peaks form. Gently fold egg whites into cream/yolk mixture. Sprinkle lightly with nutmeg and serve immediately.
Gingersnap Cookies (Dairy-Free)