Separate eggs. Place egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add ¼ lb. of sugar, beating at high speeds until
thick. Stir in milk, 10 Cane, vanilla, cinnamon, and pumpkin puree. Place in refrigerator to chill for at least 2 hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining 1/4 lb. sugar, beating into stiff peaks. Fold the chilled 10 Cane mixture into egg whites. Serve in a martini glass.
Garnish with freshly grated nutmeg and a dollop of whipped cream.
Serves 15.
Created by:
Tony Abou-Ganim, Master Mixologist
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