This Egg Nog Recipe comes from Martha Stewart.
3 TBS Rum (Mt,. Gay)
3 TBS Brandy
1 envelope of unflavored gelatin ( use 1 scant TBS)
3 large eggs, separated
1 C granulated sugar, separated
2 C heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
2 tsp vanilla
Prepare an ice bath and set aside
Combine spirits in a small bowl and sprinkle with gelatin, let soften about 5 minutes
Meanwhile, combine egg yolks and 1/2 C sugar in a heatproof bowl set over a pan of simmering water;
whisk until mixture is pale and fluffy, about2 minutes.
Remove from heat, whisk in gelatin mixture.
Set bowl over pan again and continue whisking until the gelatin has dissolves, about 3 minutes.
Transfer the bowl to the ice bath scraping down the sides, and whisk until cooled slightly about 1 -2 minutes.
In the bowl of a stand mixer, combine the remaining 1/2C of sugar with the heavy cream, cinnamon, nutmeg, cloves, and vanilla.
Whisk until stiff peaks form.
Fold 1/3 of the whipped cream into the gelatin mixture, then gently fold the gelatin mixture into remaining whipped cream.
Transfer to another bowl. Clean the stand mixer bowl.
Refrigerate no more than 5 minutes while preparing the egg whites.
In a clean bowl of the stand mixer , whisk egg whites until stiff peaks form.
Fold into the refrigerated cream mixture.
Chill until firm at least 30 minutes and preferably overnight.
Serve chilled any of the following recommended toppings:
Chopped Toasted Hazelnuts