300ml Milk 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 1 Nutmeg
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Place the gelatine leaves in a small bowl of cold water until they’re soft.
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 Gelatine leaves.