Rum Cream

Summary

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)

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Instructions

1. Soak the gelatin in cold water.
2. 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.
3. Chill the mass until the cream begins to gel, this takes about 10 minutes.
4. 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.
5. Tip:
6. You can also briefly fold in the chocolate after the cream.
7. The cream also tastes great with a little raspberry sauce poured over or garnished.
8. With 6 servings, one serving has 394 Kcal.