Rum pot cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Drain the rum pot on a sieve, collecting the liquid. Soak gelatine in cold water. Mix rum liquid (approx. 100 ml), cherry nectar, lemon juice, vanillin sugar and sugar. Squeeze the gelatine and dissolve at low heat. Stir in the rum-nectar mixture bit by bit, put in a cool place. Whip cream until stiff.

2. 2

   As soon as the liquid begins to gel, fold in the cream. Pour the cream into 4 moulds (each containing 125 ml), smooth it down and put it in a cool place for 3-4 hours. Roast the almonds in a pan without fat, remove and let them cool down. Dip the ramekins briefly in hot water and turn them out onto 4 plates. Arrange with fruits, sprinkle with almonds and dust with icing sugar. Delicious with pastry

3. 3

   3 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
28 g

FATS
19 g

PROTEINS
4 g