Egg Nog Verrine With Ginger Snap Crumble

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!
Contact Us