Snowden House Rum Mousse Recipe

Name: Snowden House Rum Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 dozen almond macaroons, broken into pieces; 1/4 cup butter or margarine, melted; 2 envelopes unflavored gelatin; 3 tablespoons cold water; 1 cup light rum; 6 egg yolks; 1 1/2 cups sugar, divided; 2 cups whipping cream, divided; 2 egg whites; 2 tablespoons sugar; 1 tablespoon light rum

Servings: persons

1
Place macaroons on a baking sheet. Bake at 300u00b0 for 15 minutes or until lightly browned. Cool completely. Place macaroon pieces between two pieces of waxed paper; using a rolling pin, finely crush macaroons. Combine macaroon crumbs and butter in a small mixing bowl, stirring to blend well. Set aside 1/4 cup crumb mixture. Place remaining mixture in a plastic wrap-lined 6 1/2-cup ring mold. Press crumbs on bottom and halfway up sides of mold. Set mold aside.
2
Soften gelatin in cold water; set aside. Place 1 cup rum in top of a double boiler. Heat over boiling water. Remove from heat. Add softened gelatin, stirring until gelatin dissolves. Cool completely.
3
Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually add 1/2 cup sugar, beating constantly. Add cooled rum - gelatin mixture; beat well.
4
Beat 1 cup whipping cream until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold into rum mixture.
5
Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into rum mixture. Spoon mixture into prepared mold. Cover and refrigerate overnight.
6
Beat remaining 1 cup whipping cream until foamy. Gradually add 2 tablespoons sugar and 1 tablespoon rum, beating until soft peaks form. Unmold mousse onto a serving platter. Garnish with whipped cream and reserved crumb mixture. Slice and serve immediately.

1335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 dozen almond macaroons, broken into pieces, 1/4 cup butter or margarine, melted, 2 envelopes unflavored gelatin, 3 tablespoons cold water, and more.

Yes, Snowden House Rum Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snowden House Rum Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions