Recipe of the Day: Nesselrode Mousse

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Recipe of the Day: Nesselrode Mousse


  • 5 Eggs (Yolks and whites separated)
  • 1/3rd Cup  rum
  • 2 Tsp Lemon Juice
  • 2 Cups Cream
  • 2/3rd cup Sugar
  • 1/4th Cup Milk
  • 1/4th tsp Cream of Tartar
  • 10 Candied Cherries
  • ½ cup Cashewnuts or almonds, chopped pistachio nuts and raspberries to garnish


  • Mix the well-beaten egg yolks together with 1/4th cup sugar and milk until thick
  • Cook over low heat, stirring with a wooden spoon until thick. Set aside to cool.
  • Whisk the rum, lemon juice, cream and one tbsp.  sugar until thick in a separate bowl.
  • Combine the cream and egg yolk mixtures. Keep chilled.
  • Beat the egg whites with cream of tartar until stiff.
  • Add half cup sugar gradually beating well until stiff and glossy.
  • Add the cashew nuts and candied cherries to the cream mixture .
  • Pour the cream into the egg whites, folding it in gently.
  • Serve in small glass cups or ice cream cups. Chill for four hours.
  • Decorate with raspberries or silver pistachios.

(Note: do not make this the previous night as it does not remain fluffy for long).