---------- Recipe via Meal-Master (tm) v8.04
       Title: EGGNOG MOUSSE
  Categories: Desserts, Holiday
       Yield: 6 servings
       3    Egg yolks
     1/2 c  Sugar
       1 pk Unflavored gelatin
       3 tb Dark rum
       2 tb Brandy
       2 c  Whipping cream
     1/2 c  Sugar
   1 1/2 ts Freshly ground nutmeg
       2 ts Vanilla
       3    Egg whites
            Peppermint candies; crushed
   Beat egg yolks and 1/2 cup sugar in stainless-steel
   bowl over hot water on top half of double boiler until
   they lighten in color and become fluffy (about 2
   minutes).  Add gelatin that has been softened in rum
   and brandy to egg mixture and continue beating for
   another minute. Remove mixture from heat and
   refrigerate for 10 minutes. Meanwhile, whip cream, 1/2
   cup sugar, nutmeg, and vanilla together. Beat egg
   whites until they form firm peaks. Fold whipped cream
   into chilled gelatin mixture, mixing thoroughly.
   Carefully fold in egg whites. Chill for 4-6 hours.
   Garnish with crushed peppermint candies.
   Serves 4 to 6
   * Source: The Ultimate Mousse Cookbook - by Jack Stone
   and Janet Cassidy * Typed for you by Karen Mintzias