Egg Nog Verrine with Ginger Snap Crumble - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Egg Nog Verrine with Ginger Snap Crumble



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    NBC Connecticut

    This recipe serves four.



    • 3 Tbsp. Cold Water or Rum (any favorite variety
    • 1 ½ tsp. Plain Gelatin
    • 2 Cups Egg Nog
    • 4 Gingersnap Cookies




    • Place the cold water or rum in a small cup or bowl. Sprinkle the gelatin over the water and allow to soften 5 minutes. Heat egg nog in a small saucepan until simmering, remove from heat. Add the softened gelatin to the egg nog and stir until completely dissolved. Pour the mixture into 8- 2 ounce clear glasses or shot glasses, leaving space for the crumb layer to be place on later. Place in the refrigerator and chill for 4 hours or until firm.
    • Meanwhile, grind the gingersnap cookies in a food processor until a fine crumb consistency. To serve, sprinkle a thin layer of the ground cookies over the set up egg nog mixture and garnish with a pomegranate seed or orange zest if desired. Enjoy!
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