Rum ball cream
easy
25 mins
25 mins
Ingredients
- 2 packages Pudding powder "vanilla flavour" (for 1/2 l milk each; for cooking)
- 100 g Sugar
- 1 l Milk
- 1 (400 g) dark Vienna floor
- 250-300 ml Rum (40 % vol)
- 500 g Whipped cream
- 50 g Rasp chocolate dark
- 7-10 Tbsp red cocktail cherries
- 7-10 Tbsp fresh mint
- 7-10 Tbsp Cling film
Directions
- 1
Mix the pudding powder, sugar and approx. 200 ml cold milk in a bowl until smooth. Bring the remaining milk to the boil in a saucepan, remove from the heat and stir in the pudding powder. Put it back on the hot stove and boil it for at least 1 minute while stirring. Put the hot pudding in a bowl and cover directly on the surface with foil. Allow to cool. Dice the Viennese cake base, place in a bowl and sprinkle with rum. Cover and leave to stand.
- 2
Turn in between. Whip cream until stiff. Mix the cold pudding with the whisk of the hand mixer until creamy, then fold in the cream with a dough scraper. Layer the cream alternately with the rum biscuit cubes in a large glass bowl and sprinkle with grated chocolate. Decorate with a cocktail cherry and mint. Keep cool until serving
Nutrition Facts
490 kcal
51 g
22 g
8 g
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