Rum Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 sheets gelatine, white
- 4 egg yolks, weight class 2
- 65 g suar
- 1 packet vanilla sugar
- some organic lemon peel, grated
- 1 pinch (s) salt
- 6 tablespoon rum (best Jamaica rum)
- 375 ml whipped cream
- 50 g milk chocolate (bark chocolate)
Print Recipe
Pin Recipe 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.
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