Thursday, December 15, 2011

Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis

Today is the reveal for the December Improv Challenge! Our ingredients this month~Egg Nog and Cranberry. I came up with a recipe called Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis!. It is very yummy! But, of course, I do love everything in the recipe! I hope you do to!
Gingerbread Trifle with 
 Egg Nog Mousse and Cranberry Coulis!
Let's make the gingerbread first!
(Gingerbread recipe adapted from The All American Dessert Book) 
2 2/3 cup Flour
1 1/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter, softened
1 cup packed Light Brown Sugar
2 1/2 teaspoon Ground Ginger
1 3/4 teaspoon Ground Cinnamon
3/4 teaspoon Ground Allspice
1/2 teaspoon Ground Cloves
1 large Egg
2/3 cup Molasses
2/3 cup Buttermilk
 Spray a 9" X 13" baking pan with pan spray.
Preheat oven to 350 degrees.
In a separate bowl, mix together your flour, baking powder,
baking soda, and salt.
In your mixing bowl, add your butter,
brown sugar,
and spices. Beat on medium speed until fluffy.
 Add the molasses and egg.
Put the mixer on low speed,
and add half of the flour mix.
Beat in the buttermilk, and then the rest of the flour.
Mix well.
Pour cake mix into pan and bake for 35-40 minutes.
Check with a toothpick. 
Remove from oven and cool.
Set aside.
 Now let's make the coulis!
12 oz Cranberries
1 cup Sugar
1 cup Water
Rinse cranberries.
Mix together the sugar and water.
Bring the mixture to a boil.
Boil for 5 minutes.
Add cranberries and let cook for 5 minutes.
Cranberries will pop and juice will release.
Drain through a sieve and set juice aside.
Let's make the Egg Nog Mousse!
1 cup Egg Nog
1/2 cup Milk
1 cup Whipping Cream
4 oz Vanilla Pudding Mix
Sprinkle Nutmeg
Whisk the egg nog, milk, and vanilla pudding in a bowl.
Sprinkle with nutmeg. Refrigerate for 2 hours.
Make your whipped cream.
Pour the whipping cream into a mixing bowl.
It is not necessary to add sugar.
Whip on high until medium stiff peaks form.
Take the pudding mix out of the refrigerator.
Add half of the whipped cream to the mix and fold in.
Let's put it all together!
Cut small pieces of the gingerbread.
I made small, individual trifles.
Place 4 pieces of gingerbread on the bottom 
of the trifle dish.
Top with a scoop of egg nog  mousse.
Place another layer of gingerbread on top.
Top with more egg nog mousse.
Top with a drop of whipped cream on the top.
Drizzle the cranberry coulis over the top of the mousse.
Enjoy!

Merry Christmas!

If you would like to be a part of the Improv Challenge,
visit Kristen at Frugal Antics of a Harried Homemaker.
We would love to have you!

Check out what everyone else came up with!




14 comments:

  1. Hello fellow ICC blogger. Wow how pretty and creative. Looks fantastic. Come visit and check out our cookie. Also be sure to register to win the wonderful book we are giving away. Today is the last day. Look for the Southern Fried Women post.

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  2. I've made coulis out of just about everything I thought, but never cranberries! What a fabulous idea!

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  3. I love what you made for Improv. Soudns yummy/

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  4. Wow! This looks so yummy and great for the holidays!

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  5. oh wow this dessert looks outstanding! definitely want to make this soon

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  6. Fantastic idea and great presentation! Check out my cranberry cordial. Merry Christmas!

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  7. Teri, you rocked this challenge! Such an amazing dessert...so festive and beautiful!

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  8. What a great addition of gingerbread...it was brilliant! I love trifle! Thanks for sharing and GREAT Improv entry!

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  9. This looks beautiful and delicious.

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  10. This screams Christmas. I am totally in love with the eggnog mousse. What a great dish!!

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  11. This looks delicious. I love the presentation. It will make an excellent dessert for one of our holiday dinners. Thanks for posting.

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  12. Your trifle is beautiful! I love cooking cranberries - it's so fun to listen to them pop! Your dessert is the perfect blend of holiday flavors. Thanks for sharing on Sweet Indulgences Sunday.

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