Recipe - Eggnog Mousse

3 Egg yolks
One half cup Sugar
1 pack Unflavored gelatin
3 tablespoon Dark rum
2 tablespoon Brandy
2 cup Whipping cream
One half cup Sugar
1 One half teaspoon Freshly ground nutmeg
2 teaspoon Vanilla
3 Egg whites

GARNISH
Peppermint candies; crushed

Beat egg yolks and One half cup sugar in stainlesssteel bowl over hot water on
top half of double boiler until they lighten in color and become fluffy
(about 2 minutes). Add gelatin that has been softened in rum and brandy to
egg mixture and continue beating for another minute. Remove mixture from
heat and refrigerate for 10 minutes. Meanwhile, whip cream, One half cup sugar,
nutmeg, and vanilla 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 46 hours. Garnish with crushed
peppermint candies.

Serves 4 to 6

* Source: The Ultimate Mousse Cookbook by Jack Stone and Janet Cassidy *
Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini