Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Egg yolks 2 c Whipping cream
1/2 c Sugar 1/2 c Sugar
1 ea Package unflavored gelatin 1 1/2 t Freshly ground nutmeg
3 T Dark rum 2 t Vanilla
2 T Brandy 3 ea Egg whites

crushed peppermint candies for garnish (or tiny candy canes) Beat egg
yolks and 1/2 cup sugar in stainless steel bowl over hot water or top
half of double boiler until they lighten in color (about 2 minutes).
Add gelatin that has been softened in rum and brandy to egg mixture
and continue beating for another minute. Rembove 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 chillled gelatin mixture, mixing
thoroughly. Carefully fold in egg whites. Chill for 4-6 hours.
Garnish with crushed pepperming candies, or miniature candy canes.
Serves 4-6. Origin: The Ultimate MOUSSE cookbook, by Jack Stone and
Janet Cassidy Shared by: Sharon Stevens, courtesy of Lawrence Kellie.

Submitted By SHARON STEVENS On 11-26-94

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