Description
Crispy fried tortilla shells filled with light eggnog mousse.
Ingredients
Scale
- 4 flour tortillas (large)
- 1 tsp gelatin
- 1 cup eggnog
- 1/8 tsp cinnamon
- 2 cups heavy whipping cream
- oil for frying
- powdered sugar for garnish
Instructions
- Sprinkle gelatin over eggnog then heat over medium high heat in a small pot and simmer until gelatin dissolves. Add cinnamon then transfer eggnog to a small bowl and cover with plastic wrap, so the plastic adheres to the surface of the eggnog (preventing a layer of film from forming on the eggnog). Let the eggnog cool for 2 hours in the refrigerator until firm.
- While that sets, make your tortilla twirls by cutting flour tortillas into quarters then roll up into a cylinder, securing the loose side in the center with a skewer, then lower into the frying oil (heated to 350F) until it crisps, frying on all sides. Transfer completed twirls onto a paper towel to absorb excess oil. Allow to cool fully before attempting to fill.
- Beat refrigerated eggnog until whipped and smooth.
- Whip heavy whipping cream to stiff peaks then fold in the eggnog mixture until a smooth mousse is formed.
- Transfer the eggnog mousse into a piping bag with a star tip.
- Once the tortilla twirls are cooled, pipe the mousse into the tortilla twirls.
- Finish by garnishing with a dusting of powdered sugar.
- Prep Time: 3 hours
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American