Eggnog Mousse
- 3 egg yolks
- 1/2 cup sugar
- 1 pkg. unflavored gelatin
- 3 tablespoons dark rum
- 2 tablespoons brandy
- 2 cups whipping cream
- 1/2 cup sugar
- 1 1/2 teaspoons nutmeg
- 2 teaspoons vanilla
- 3 egg whites
- crushed peppermint candies for garnish
Instructions:
Beat egg yolks and 1/2 cup sugar in stainless-steel bowl
over hot water on top half of double boiler until they lighten
in color and become fluffy (about 2 minutes). Add gelatin,
that has been softened in rum and brandy, to egg mixture
and continue beating for another minute. Remove mixture
from heat and refrigerate for 10 minutes. Meanwhile, whip
cream, 1/2 cup sugar, nutmeg, and vanilla together. Beat
egg whites until they form firm peaks. Fold whipped cream
into chilled gelatin mixture, mixing thoroughly. Carefully fold
in egg whites. Chill for 4 - 6 hours. Garnish with crushed
peppermint candies.
Serves 4 to 6