Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Gelatin | 1 envelope (7g) | 23 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Egg yolks
- 1/2 cup Sugar
- 1 pack Unflavored gelatin
- 3 tbsp Dark rum
- 2 tbsp Brandy
- 2 cup Whipping cream
- 1/2 cup Sugar
- 1 1/2 tsp Freshly ground nutmeg
- 2 tsp Vanilla
- 3 Egg whites
- ===
Directions
Beat egg yolks and ½ cup sugar in stainless-steel 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, ½ 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 4-6 hours.
Garnish with crushed peppermint candies.
serves 4 to 6