Cream Imperial
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 liter ¼ milk
- 30 g powdered suar (powdered suar)
- 120 g nouat
- 2 egg yolks (yolks)
- 4 sheets gelatin
- 0.25 liter ¼ cream (whipped cream)
- 4 ladyfingers (lady fingers)
- some cherries (sour cherries)
- some rum
Print Recipe
Pin Recipe Instructions
- Beat the cream, mix the sour cherries with rum and soak the gelatine in cold water. Then heat the milk and add the icing sugar. Beat the yolks and add to the milk with the nougat. When the nougat has melted, add the squeezed gelatine and let it cool down a little, then fold in the whipped cream.
- Place the ladyfingers in small bowls and put some sour cherries on top and also pour some of the rum over them. Spread the cream on top and refrigerate for about 1 hour.
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