ROQUEFORT & PEAR EGGNOG

By BobD

Ingredients

• 3 ounces Roquefort cheese, crumbled
• 1 1/2 +cups heavy cream
• 4 eggs, separated
• 1 tablespoon sugar
• 1/4 cup poire William, or other pear brandy
• 1/2 teaspoon kosher salt

Details

Servings 10
Adapted from events.nytimes.com

Preparation

Step 1

1. One to two days before making the eggnog, combine the cheese and cream in a container and refrigerate for 36 to 48 hours.

2. In a mixer fitted with a whisk, combine the egg yolks, sugar and poire William. Beat until pale yellow and emulsified. Chill for 2 hours. Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.

3. Whip the cream to stiff peaks, then fold into the egg-yolk mixture. Beat the egg whites until fluffy, then add the salt and continue beating to stiff peaks. Fold into the cream mixture. Chill for 1 hour. Serve in small cups with a spoon.

YIELD Serves 10