Mexican Eggnog Mousse

2 envelopes unflavored gelatin

½ cup cold water

¾ cup Mexican eggnog, (with the liquor added before the combined mixture is cooked), recipe AT RIGHT

1 cup Mexican crema or sour cream

1 teaspoon vanilla extract, preferably Mexican

2 teaspoons dark rum

Lightly oil a 1-quart mold. In a small saucepan, soften the gelatin in the water for 15 minutes. Meanwhile, stir together all the remaining ingredients in a small bowl. Set the saucepan over very low heat, stirring constantly, until the gelatin is completely dissolved, about 2 minutes. Add it to the eggnog mixture, stirring to mix thoroughly. Pour the mixture into the mold and chill until completely set, at least 3 hours or (preferably) overnight. It will hold for up to 3 days.

To unmold, carefully dip the mold into very warm (not hot) water for about 1 minute, making sure not to let any water leak in. Run a thin-bladed knife around the rim; place a platter or plate on top. Invert the mold onto it, remove the mold, and serve.

Serves six to eight.

Nutrition values per serving: 120 calories, 7 g fat (4.5 g saturated), 5 g carbohydrates, 0 g fiber, 4 g protein, 60 mg cholesterol, 25 mg sodium.

"Zarela's Veracruz" by Zarela Martinez (2001 Houghton Mifflin)