When I saw that the theme for this week's challenge was Christmas I immediately went for books devoted to Christmas. I am not sure how I came by "Nigella Christmas" by the kitchen goddess (and published in 2008 by Random House), but it does have some great recipes and ideas for Christmas entertaining.
Something that appealed was an eggnog syllabub on page 27. One problem was that there is raw egg in the recipe, which is a no-no for many people. The simple solution was to make a sabayon first and then to add cream to it and whip them together.
The Thermomix is wonderful for making sabayons and zabagliones - just set and forget.
Eggnog Syllabub from Nigella Christmas
50g dark rum
600ml whipping cream
1 teaspoon vanilla extract
Good grating of nutmeg
Place the sugar in the TM bowl and grind for 30 seconds on speed 9.
Insert Butterfly over blades in Thermomix and add eggs. Cream eggs and sugar for 4 minutes on speed 4.
With the Butterfly still in place, add the bourbon, rum and brandy and cook for 6 minutes at 70°C on speed 4. Keep the Measuring cup out of the lid.
Allow the mixture to cool. Even put it in the fridge to really chill it before adding the cream.
With the Butterfly still in place, add the remaining ingredients and whip for 3 minutes (more or less – keep a check) on speed 3 until it holds soft peaks.
Place into bowls and grate over a little more nutmeg.