Roquefort-and-Pear Eggnog

By Eben Freeman, the head bartender at Tailor in SoHo.

Ingredients

• 3 ounces Roquefort cheese, crumbled
• 1 1/2+cups heavy cream
• 4 eggs, separated
• 1 tablespoon sugar
• ¼ cup poire William, or other pear brandy
• ½ teaspoon kosher salt

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    282 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 2 grams sugars; 5 grams protein; 163 milligrams cholesterol; 321 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 10

Preparation

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.