Duck Eggnog with Chocolate & Nutmeg
300ml Double cream
3 Posh Bird Duck Eggs
40g Caster Sugar
100g good quality Milk Chocolate
5 Gelatine leaves
1/4 cup White Rum
1/4 cup Whisky
1 tsp Mace
. . . . . .
Place the gelatine leaves in a small bowl of cold water until
Pour the milk and cream into a saucepan, bring to a simmer,
then take off the heat.
In a bowl, beat the eggs and caster sugar, then whisk in the still-
hot milk & cream to form a thin custard. Still whisking, add the
gelatine sheets one by one. Add ¼ cup of Whisky and ¼ cup of
Rum, stir and taste, add more if you prefer it stronger. Finally, add
the ground Mace, whisk, then carefully pour the mixture into
teacups and place into the fridge to set.
To serve, grate the chocolate over the top, then, at the table,
grate the nutmeg freshly over the top, this produces a lovely
festive aroma for your guests to enjoy.
You can make a non-alcoholic version of this recipe using the
same ingredients, minus the Whisky, Rum and 2 of the