Beat egg yolks and 1/2 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, 1/2
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
* Source: The Ultimate Mousse Cookbook - by Jack Stone
and Janet Cassidy * Typed for you by Karen Mintzias
