| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs, Beverages |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 12 |
|
Eggs, separated |
| 1 |
pt |
Bourbon |
| 2 |
c |
Heavy cream |
INSTRUCTIONS
Slowly add the sugar to the egg yolks and beat until very stiff and white.
Beat the egg whites until stiff. Stir the bourbon into yolk mixture. Mix in
whites and the cream with a wire whisk. Chill until served. This is better
on the second day. You can add a sprinkle of nutmeg to each serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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