Recipe for cooking eggnog mousse

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Eggnog Mousse

3 egg yolks
1/2 c. sugar
1 pkg. unflavored gelatin
3 Tbsp. dark rum
2 Tbsp. brandy
2 c. whipping cream
1/2 c. sugar
1 1/2 tsp. nutmeg
2 tsp. vanilla extract or flavoring
3 egg whites
Crushed peppermint candies for (garnish)

Beat egg yolks and 1/2 c. sugar in stainless steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 mins.). Add gelatin that has been softened in rum and brandy, to egg mixture and continue beating for another min.. Remove mixture from heat and refrigerate for 10 mins..

Meanwhile, whip cream, 1/2 c. sugar, nutmeg and vanilla extract or flavoring 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 to 6 hours. Garnish with crushed peppermint candies.

Serves 4 to 6.