This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Eggnog Mousse
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- #60808
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 egg yolks
1/2 cup sugar
1 package unflavored gelatin
3 tablespoons dark rum
2 tablespoons brandy
2 cups whipping cream
1/2 cup sugar
1 1/2 teaspoon freshly ground nutmeg
2 teaspoons vanilla extract
3 egg whites
peppermint candies, crushed, for garnish
directions
Beat egg yolks and 1/2 cup sugar in a stainless-steel bowl over hot water on top half of a 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.
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nutrition data
Nutritional data has not been calculated yet.
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