6 eggs, separated
1/4 c sugar
2 T rum extract
1 t vanilla extract
5 T sugar
1 1/2 c chilled cream
Combine egg yolks, 1/4 cup sugar, 2 tablespoons rum extract and 1 teaspoon vanilla in a large mixer bowl. Beat on mediun speed until thick and lemon colored.
Gradually add 1 1/2 cups chilled cream and set aside.
Beat 6 egg whites until frothy. Gradually add 5 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Beat until rounded peaks are formed.
Gently fold egg whites into egg yolk mixture until blended. Chill in refrigerator.
Pour into punch bowl and mix gently before serving. Ladle into punch cups and sprinkle with nutmeg. Makes about 16 servings.
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