Bourbon Souffle - cooking recipe

Ingredients

8 eggs, separated
3/4 c. bourbon
1/2 c. cold water
1 c. sugar
2 1/2 envelopes gelatin
chopped almonds or pecans

Preparation

To well beaten egg yolks, add bourbon.
To stiffly beaten egg whites, add sugar.
Dissolve gelatin in cold water and heat in double boiler.
Pour slowly over whites and sugar, beating constantly until like divinity.
Fold yolks and whites together and pour into mold which has been rinsed in cold water.
Garnish with chopped nuts.
Chill until set.