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6 eggs, separated 6
1/8 tsp salt 0.5 mL
3/4 cup granulated sugar 175 mL
2-1/2 cups light cream 625 mL
1 cup dark rum or cognac 250 mL
1-1/2 cups whipping cream 325 mL
nutmeg, freshly grated
Beat egg whites and salt untl frothy. Gradually beat in 1/3 cup/75 mL of sugar; continue beating until stiff and shiny.
Beat egg yolks, until light. Gradually add remaining sugar, beating until thick and lemon colored. While beating constantly, slowly add light cream and rum (or cognac).
Whip whipping cream until it forms soft peaks. Gently fold whipped cream and egg white mixture into egg-cream mixture.
Chill thoroughly. Serve sprinkled with freshly grated nutmeg.
Chef's Note
This is a traditional Christmas drink, best enjoyed in the afternoon.
1/8 tsp salt 0.5 mL
3/4 cup granulated sugar 175 mL
2-1/2 cups light cream 625 mL
1 cup dark rum or cognac 250 mL
1-1/2 cups whipping cream 325 mL
nutmeg, freshly grated
Beat egg whites and salt untl frothy. Gradually beat in 1/3 cup/75 mL of sugar; continue beating until stiff and shiny.
Beat egg yolks, until light. Gradually add remaining sugar, beating until thick and lemon colored. While beating constantly, slowly add light cream and rum (or cognac).
Whip whipping cream until it forms soft peaks. Gently fold whipped cream and egg white mixture into egg-cream mixture.
Chill thoroughly. Serve sprinkled with freshly grated nutmeg.
Chef's Note
This is a traditional Christmas drink, best enjoyed in the afternoon.