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Separate
eggs. In a large bowl with mixer at low speed, beat the egg yolks
and 1 cup of the sugar until blended. At high speed, beat until
thick and lemon-colored. Gradually beat in bourbon. Refrigerate
until cold.
In a punch bowl, combine the egg-yolk mixture, cream and milk. In
a large bowl with mixer at high speed, beat the egg whites until
soft peaks form. Gradually beat in the remaining 1/2 cup sugar until
stiff peaks form. With a wire whisk, stir the egg whites into the
yolk mixture. Top with whipped cream, a sprinkle of nutmeg, and
serve with cinnamon sticks.
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