Quivering Eggnog (Mousse)
I'm not quite sure where this recipe came from, but I have had it for a very long time. I think it's like an eggnog mousse - light, airy, but rich because of the cream. NOTE: Cooking time=chilling time, but is estimated.
DIRECTIONS
- Whirl eggs, sugar, salt, vanilla, 2 cups milk, cream and rum together in a blender.
- Moisten the 2 envelopes of unflavored gelatin in the 1/4 cup of water, then dissolve in 3/4 cup of hot milk. Pour this mixture into the blender with the eggnog mixture and blend.
- Pour into a serving bowl and refrigerate until set.