Honey and egg cream
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 3 sheets white gelatine
- 1 can(s) (236 ml) Pineapple Slices
- 4 tablespoons (125 g ) Cranberries
- 4 Eggs
- 2 TABLESPOONS Sugar
- 2 TABLESPOONS liquid honey
- 7-10 Tbsp grated rind of 1 untreated lemon
- 4 TABLESPOONS Rum
- 200 g Whipped cream
Directions
- 1
Soak gelatine in cold water. Drain pineapple and cranberries well. Beat the eggs, sugar, honey and lemon peel in a hot water bath until creamy. Squeeze the gelatine vigorously and dissolve at lukewarm water.
- 2
Add rum and gelatine and stir into the egg foam mixture. Chill until the mixture begins to set. In the meantime whip cream until stiff. Then carefully fold into the cream. Serve the cream garnished with pineapple slices and cranberries.
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