Eggnog Mousse
Ingredients| 3 egg yolks |
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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
* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet
Cassidy * Typed for you by Karen Mintzias
Servings: 6
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