Tuesday, November 8, 2011

Peachy egg nog

Establish a new tradition at Christmas with this peachy take on an old classic.
2 eggs, separated
60 ml (¼ cup) milk
55 g (¼ cup) caster (superfine) sugar
80 ml (1/3 cup) cream
440 ml (1 ¾ cups) peach nectar
2 tablespoons orange juice
ground nutmeg, to garnish

Blend the yolks, milk and half the sugar in a bowl. Put over a pan of simmering water – do not allow the base to touch the water. Cook, stirring for 8 minutes, or until the custard thickens. Remove from the heat and cover the surface with plastic wrap. Cool. Beat the egg whites until frothy. Add the remaining sugar, to taste, then beat into stiff peaks. In a separate bowl, whip the cream to soft peaks. Fold the cream and whites into the custard. Stir through the nectar and juice. Cover and chill for 2 hours. Beat lightly, then serve sprinkled with nutmeg. Make 4 small glasses. 


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