Single Servings
1 large grade AA egg, separated
2 tsp. superfine sugar
1 oz. heavy cream
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1 1/2 oz. Rum
16-cup serving (serves 18-20)
10 large, grade AA eggs, separated
1 cup superfine sugar
3 cups heavy cream
2 cups rum
6 tsp. pure almond extract
6 tsp. pure vanilla extract
1 tsp. Freshly grated nutmeg
1 tsp. ground cinnamon
Single Servings
1. Separate the egg into two bowls. Beat the yolk until stiff.
2. Beat the white with 1 tsp. sugar until peaks form. Slowly fold the white and yolk together.
3. Separately, beat the cream with the almond, vanilla, and 1tsp. sugar in a bowl until stiff.
4. SLOWLY fold in the cream with the egg
mixture. Add rum and stir gently.
5. Refrigerate overnight, or serve immediately over ice in a punch glass or martini glass.
Garnish: grated nutmeg and cinnamon.
16-cup serving (serves 18-20)
1. Separate the eggs into two bowls. Beat the yolks until stiff.
2. Beat the whites with half the sugar until peaks form. Slowly fold the whites and yolks together.
3. Separately, beat the cream with the almond,
vanilla, and remaining sugar in a bowl until stiff.
4. SLOWLY fold in the cream with the egg mixture. Add rum and stir gently.
5. Refrigerate overnight, or serve immediately over ice in a punch glass or martini glass.
Garnish: grated nutmeg and cinnamon.
Source: John Ashton
