Frisian rum cream
easy
25 mins
25 mins
Ingredients
- 3 sheets white gelatine
- 3 fresh egg yolks (Gr. M)
- 3 easy go. tablespoon sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 4-5 Tbsp brown rum
- 200 g Whipped cream
- 7-10 Tbsp Cocoa
- 7-10 Tbsp Chocolate decor and mint
Directions
- 1
Soak gelatine in cold water. Beat the egg yolks with sugar, vanillin sugar, lemon zest and salt for approx. 10 minutes until thick and creamy. Whip the rum into it
- 2
Squeeze out the gelatine and dissolve over a mild heat. First stir in a little rum cream, then stir into the rest of the cream. Cover and chill until it begins to gel
- 3
Whip the cream until stiff and fold into the rum cream. Divide into four dessert glasses and chill for about 2 hours. Dust with cocoa. Possibly decorate
- 4
Traditionally, Frisian rum cream is prepared with egg yolk only. If you want to use the egg whites as well: whip them until stiff and fold in only 100 g instead of 250 g of whipped cream. You can also soak 2-3 tablespoons of raisins in the rum and fold them into the cream
Nutrition Facts
310 kcal
17 g
21 g
5 g
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