Christmas Pudding Cream Mousse Recipe

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Servings: 6


Cost per serving $0.64 view details


  1. Crumble pudding till it resembles breadcrumbs. A food processor is good for this. Stir in brandy and set aside.
  2. First, make an English Custard:In a bowl, whisk egg yolks and sugar till thick and pale.
  3. 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.
  5. Remove pan from heat immediately, stir in dissolved gelatine and strain custard into a bowl. Stir in crumbled Christmas pudding. Allow to cold.
  6. When cold but not set, mix in lightly whipped cream. Dont over beat.
  7. Ladle into individual c., moulds, or possibly a loaf tin etc. and allow to set in the refrigerator, about 2-3 hrs.
  8. 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.
  9. 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%
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