Danish rum cream

Danish rum cream

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
5 egg yolks
1/2 cup icing sugar, sifted
1/2 cup rum
1 tablespoon powdered gelatine
1/4 cup water
2 1/2 cups cream, whipped
5 egg whites, stiffly beaten
Raspberry sauce

Method

  1. Beat egg yolks and icing sugar then stir in the rum. Soak gelatine in the water for 5 minutes and dissolve over a gentle heat. Stir into the rum mixture until well combined. Fold in the cream and egg whites. Chill in a glass bowl for at least 3 hours. Serve with raspberry sauce.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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