Summary

Ingredients

• 1 ½ kg cream
• 6 egg yolks
• 3 egg (s)
• 6 tablespoon sugar
• 1 cl rum
• 4 cl syrup (Monin caramel syrup)
• 6 sheets gelatin
• 500 g couverture, white
• 150 g couverture, dark
• 6 tablespoon peanut butter

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Instructions

1. First whip the cream until stiff and refrigerate until ready to use.
2. Soak the gelatine according to the instructions on the packet. Melt the light and dark couverture together with the peanut butter. Beat the egg yolks and the three eggs, the sugar, the rum and the caramel syrup together over a water bath until frothy to give volume.
3. Now dissolve the gelatine, add to the warm egg mixture and stir in. Then stir in the couverture. Beat the whole thing in a cool place until the gelatine starts to thicken. Now fold in the whipped cream in several small steps. Chill for approx. 2-3 hours until the gelatine has set.