Mix the egg yolks with the sugar to form a whitish, foamy cream. Gradually mix the arrack or rum into the cream. Whip the cream until stiff, retain four tablespoons of it and fold the rest of the whipped cream into the egg yolk cream. Pour the cream into four serving bowls or glasses. Pour the retained cream into a piping bag with a star nozzle and squirt a cream rosette onto each portion. Garnish the rosettes with grapes wrapped in powdered sugar.
Ingredients
Print Recipe
Pin Recipe