Saffron Eggnog

Makes 6 servings

Ingredients:

200ml/6 3/4 ounces brandy
1 pinch saffron
4 eggs separated
1/4 cup runny honey
1/4 cup caster sugar
3/4 cup cream
1/2 cup milk

Preparation:

Heat the brandy in the microwave for 30 seconds on high, then add the
saffron and soak for at least 20 minutes.

Whisk the egg yolks and honey until thick and pale yellow in colour
with an electric beater for about 5 minutes then set aside.

Clean the beater, then separately whisk the egg whites until they form
stiff peaks.

Rain the sugar into the whites, beating constantly and continue
beating for 5 more minutes.

Pour the cream and milk into the brandy, then pour cream mix over the
yolks stirring constantly until combined.

Fold in the whites with a metal spoon until incorporated, then pour
into serving glasses and serve.

Source: Chef2Chef Forum Member, Chef Genevieve McGough


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