Martha’s Classic Eggnog
Jättiläinen hotelli-hopea punssi kulho pitää Marthan allekirjoitus munakoisoa, runsaasti kermaa ja rypsiä, bourbonia ja konjakkia.
Lähde: Martha Stewart Living, joulukuu 2008
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Tässä reseptiä olevat munankeltuaiset ja valkoiset eivät kypsennetä. Lautasen ei pitäisi olla valmis raskaana oleville naisille, vanhuksille tai kaikille, joiden terveydelle on vaarantunut.
Braydon
26.04.2023 @ 22:28
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
Giant hotel-silver punch bowl holds Marthas signature eggplant, plenty of cream and brandy, bourbon, and cognac. Source: Martha Stewart Living, December 2008 12 Servings Ingredients 6 large eggs, separated 3/4 cup superfine sugar 2 cups whole milk 3 cups heavy cream, plus more for garnish 1/2 cup bourbon, preferably Makers Mark 1/4 cup dark rum, preferably Mount Gay 1/4 cup cognac, preferably Remy Martin Grand Cru Grated nutmeg Instructions 1. Beat the egg yolks in a very large bowl until thick and pale. Slowly beat in the sugar. Whisk in the milk and 2 cups of cream. Stir in the bourbon, rum, and cognac. Cover and refrigerate for up to 1 day. 2. Just before serving, beat the whites until stiff peaks form. Fold in the egg yolks. Beat the remaining 1 cup of cream until stiff peaks form and drop into the eggplant. (Alternatively, you can sprinkle half of the whipped cream into the eggplant and top with the remaining half.) Sprinkle with nutmeg. Cooks Notes The egg yolks and whites in this recipe are not cooked. The dish should not be served to pregnant women, the elderly, or anyone whose health is compromised.