| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Beverage |
1 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 8 |
|
Eggs |
| 1 |
c |
Granulated sugar |
| 2 |
c |
Whipping cream |
| 1 |
c |
Light rum |
| 1 |
c |
Brandy |
| 1 |
ds |
Vanilla |
| 2 |
tb |
Powdered sugar |
|
|
Freshly ground nutmeg |
INSTRUCTIONS
Separate egg whites and yokes. Place yokes in large mixing bowl and
whites in small mixing bowl.
Beat yokes at medium speed, then gradually add granulated sugar. Speed
may be increased to bring to fluffy texture, mix thoroughly. Set aside.
Clean and dry beaters and then beat whites until they form stiff peaks.
Set aside.
Clean and dry beaters and beat whipping cream, adding the powdered sugar
and vanilla. When at a thick consistency, set aside.
Place yokes and sugar mixture under beaters and bring back to frothy
consistency. Slowly add the cup of rum and cup of brandy (smaller portion
of liquor may be used if desired).
Fold in egg whites and whipping cream, do not beat more than necessary.
Remove from bowl and pour into serving glasses. Top with freshly ground
nutmeg.
DANGER: Do not serve more than two cups per person!
MLARSON@DAVID.WHEATON.EDU
(MIMI LARSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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