Mexican Eggnog Mousse from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Name: Mexican Eggnog Mousse from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Ingredients: 1 teaspoon pure vanilla extract, preferably Mexican vanilla extract; 2 teaspoons dark rum; 2 envelopes unflavored gelatin; 1 cup Mexican crema or sour cream; ½ cup cold water; ¾ cup Mexican Eggnog, with the liquor added before the combined mixture is cooked

app.ckbk.com

I love rompope, Mexico’s national version of eggnog, so I was delighted to find it put to a new purpose in this recipe from a cookbook sold by a ladies’ volunteer committee for the Coatepec...

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Ingredients

1 teaspoon pure vanilla extract, preferably Mexican vanilla extract
2 teaspoons dark rum
2 envelopes unflavored gelatin
1 cup Mexican crema or sour cream
½ cup cold water
¾ cup Mexican Eggnog, with the liquor added before the combined mixture is cooked