2007: Roquefort-and-Pear Eggnog

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. 2

   In a mixer fitted with a whisk, combine the egg yolks, sugar and poire William.

3. 3

   Beat until pale yellow and emulsified.

4. 4

   Chill for 2 hours.

5. 5

   Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.

6. 6

   Whip the cream to stiff peaks, then fold into the egg-yolk mixture.

7. 7

   Beat the egg whites until fluffy, then add the salt and continue beating to stiff peaks.

8. 8

   Fold into the cream mixture.

9. 9

   Chill for 1 hour.

10. 10

    Serve in small cups with a spoon.

* Per serving · 4 servings · Values may vary.

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