Ingredients
Method
Whisk the egg whites until stiff, then slowly add a third of the
sugar, whisking constantly until glossy.
In a large serving bowl, beat the egg yolks with a third of the
sugar until the sugar has dissolved. Slowly add the whisky
and brandy, whisking well.
In another bowl, lightly whisk the cream with the remaining
sugar until the sugar has dissolved.
Gently fold the egg white into the yolk mix, then fold in the
cream. Slowly stir in the milk.
Chill for 4 hours.
Serve each glass dusted with a little of the Gregg's Ground
Nutmeg.