“I’ve always liked the taste of eggnog but it’s never substantial enough — it’s always too liquid” says Swiss-born, Malaysian-raised Chef Gray Kunz, 43, who earned top scores in the Zagat Survey while directing the cooking brigade at Lespinasse a four-star restaurant located in New York’s St. Regis Hotel. When Kunz was living in Hong Kong, he whipped up a new nog for Boxing Day, the day after Christmas. Kunz, who left Lespinasse last summer to start his own restaurant offers the following neo-nog recipe.
neo-nog [服务8到10]
原料
6个鸡蛋，分开
1/2杯糖（用于蛋轭）
1杯科涅克白兰地
1杯牛奶
2茶匙糖（用于蛋清）
3/4杯重奶油
1茶匙肉桂
1/4茶匙的含量
1/2茶匙肉豆蔻
方向
将蛋黄与1/2杯糖和拍打，直到双锅炉中的僵硬（需要很多搅打）。寒意。将2茶匙糖加入蛋白并击败至僵硬。寒意。搅拌霜，直到僵硬。寒意。将香料与冷牛奶合并。将牛奶和蛋黄混合物搅拌在一起。折叠在蛋清和奶油中逐渐加入科涅克白兰地。冷却10到15分钟。 Serve in cold glasses and dust with nutmeg.
灰色kunz，swisskunz@aol.com