Soften 1 envelope of gelatin in 1/ 2 C. cold water. Heat till dissolved and cool till slightly thickened.
Separate 8 eggs. Beat yolks till thickened.
Add.: 1/ 2 C. confectioners sugar. Beat until thick.
Beat the 8 egg whites and 1/ 4 tsp. salt to stiff peaks.
Gradually add 1 1/ 2 C. sugar. Beat to stiff peaks.
Fold egg yolk mix into egg whites.
To serve, pour 1 jigger of brandy and 1 tsp. rum into each mug. Add 2 Tbsp. of egg mix. Pour 1/ 3 to 1/ 2 C. very hot water into each mug. Sprinkle with nutmeg.
Egg mix may be kept in refrigerator for days. Makes 2 qts. Egg mix, enough for 30 servings.
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