Rum Cream

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak the gelatin in cold water.
Mix the egg yolks with the sugar and vanilla sugar until very frothy. Add salt, lemon zest and rum. Dissolve the gelatine dripping wet on a mild heat, then gradually add to the egg mixture while stirring.
Chill the mass until the cream begins to gel, this takes about 10 minutes.
Whip the cream until stiff and fold into the cream. Transfer the dessert to the serving bowl and refrigerate. Before serving, sprinkle the crumbled bark chocolate over the rum cream.
Tip:
You can also briefly fold in the chocolate after the cream.
The cream also tastes great with a little raspberry sauce poured over or garnished.
With 6 servings, one serving has 394 Kcal.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.