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Chill cream until it solidifies.
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BOURBON & SPICED RUM EGGNOG For 2 glasses: 1 egg 40g caster sugar 100ml chilled single cream 100ml chilled whole milk 50ml bourbon 50ml spiced (or dark) rum A whole nutmeg Separate the egg white and yolk into different bowls.
Chill the cream.
Fold into chilled whipped cream.
And on the side, chilled whipped cream.
Serve chilled with cream or ice cream, if desired.
Slice and serve piping hot with chilled double cream.
When it is still, pour 2 ounces of chilled double cream on top.
Whisk chilled lemon cream well, then gently fold in whipped cream.
Pour the chilled ice cream base through a fine mesh strainer.
Add chilled pastry cream and mix until well blended and smooth.
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