2 eggs
1/2 cup sugar
1 dessertspoon rum
3/4 cup cream
1 teaspoon vanilla
Nutmeg
Method: Separate whites and yolks. Beat each with 1/4 cup sugar. Combine the 2 mixtures and fold together. Whip cream with vanilla and rum. Fold into egg mixture. Sprinkle with nutmeg. Refrigerate in a bowl with lid on. Can be made for 2 or more days before needed.
Caution: Before beating egg whites be sure to rinse beater well with hot water to remove any trace of oil or grease, otherwise whites will not whip to a peak.
Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.80.
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