Comments: A seasonal dessert that transforms the traditional eggnog into a light mousse.
3 tablespoons [45 mL] spiced Rum 1/4 cup [60 mL] Cognac 1 tablespoon [7 g] unflavored gelatine 3 larges eggs, yolks ans whites separated 1 cup [200 g] sugar 2 cups [500 mL] whipping cream [35%] 1 teaspoon [5 mL] ground cinnamon 1/2 teaspoon [2.5 mL] ground nutmeg 1/4 teaspoon [1 mL] ground ginger 2 teaspoons [10 mL] vanilla extract 2 tablespoons [30 mL] finely chopped dried cranberries Mix together spiced Rum and Cognac into a bowl. Sprinkle gelatine over mixture; leave to soften for 5 minutes. Into a stainless-steel bowl over simmering water, beat together egg yolks and 1/2 cup [100 g] of the sugar until foamy. Mix into gelatine mixture; whip for approximately 3 minutes, to completely dissolve the gelatine. Transfer bowl into a larger bowl filled with icy water. Whip for approximately 3 minutes more, until cold. Into the clean bowl of an electric whipper, mix together remaining sugar, whipping cream, cinnamon, nutmeg, ginger and vanilla. Whip until stiff peaks form. Whip half of whipped cream mixture into egg yolks mixture. Using a metal spoon, really delicately fold in remaining whipped cream mixture. Into the cleaned bowl of electric beater, whip egg whites until stiff peaks form. Fold into whipped cream mixture. Evenly spoon into individual fancy dessert glass bowls. Sprinkle with finely chopped dried cranberries, and serve.