Eggnog Snow Pudding - cooking recipe

Ingredients

6 (.25 ounce) envelopes unflavored gelatin
1 1/2 cups water
2 quarts prepared eggnog
6 egg whites
1/2 cup white sugar
1/2 teaspoon ground nutmeg
1 (12 ounce) package frozen raspberries, thawed

Preparation

Mix gelatin and water in the top of a double boiler over simmering water, stirring frequently until gelatin is dissolved and mixture is warm, 5 to 10 minutes.
Pour eggnog into a large bowl; gradually stir gelatin mixture into eggnog. Refrigerate eggnog-gelatin mixture until thickened, 2 to 3 hours.
Beat eggnog mixture with an electric mixer until light and fluffy.
Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and nutmeg, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into eggnog mixture.
Pour eggnog pudding into a serving bowl and refrigerate until set, about 1 hour. Spoon pudding into 8 individual serving bowls; add raspberries to each serving.