Place the gelatine leaves in a small bowl of cold water until they're soft.
2
Step 2
Pour the milk and double cream into a saucepan, bring to a simmer, then take off the heat.
3
Step 3
In a bowl, beat the eggs and caster sugar, then whisk in the still-hot milk and cream to form a thin custard. Still whisking, add the gelatine sheets one by one.
4
Step 4
Add 60ml of whisky and 60ml of rum, stir and taste, add more if you prefer it stronger. Finally, add the ground mace, whisk then carefully pour the mixture into teacups and place into the fridge to set.
5
Step 5
To serve, grate the chocolate over the top, then, at the table, grate the nutmeg freshly over the top, this produces a lovely aroma for your guests to enjoy.
6
Step 6
(You can make a non-alcoholic version of this recipe using the same ingredients, minus the whisky, rum and 2 of the gelatine leaves).