Absinthe Suissesse - cooking recipe

Ingredients

3/4 cup Pernod
3/4 cup half-and-half
3/4 cup heavy cream
6 egg whites
2 tablespoons powdered sugar
3 cups crushed ice
nutmeg, to garnish

Preparation

Blend Pernod, creams,egg whites and sugar in a pitcher;refrigerate until ready to use.
Pour half of mixture into blender.
Add 1 1/2 cups crushed ice and blend at highest speed until frothy and smooth, about 30 seconds.
Pour into chilled goblets.
Repeat with remaining mixture and ice.
Sprinkle each serving with nutmeg and serve.