Absinthe Suissesse

Directions

1. 1
   Blend Pernod, creams,egg whites and sugar in a pitcher;refrigerate until ready to use.
2. 2
   Pour half of mixture into blender.
3. 3
   Add 1 1/2 cups crushed ice and blend at highest speed until frothy and smooth, about 30 seconds.
4. 4
   Pour into chilled goblets.
5. 5
   Repeat with remaining mixture and ice.
6. 6
   Sprinkle each serving with nutmeg and serve.