Rum pot cream

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Drain the rum pot fruits on a sieve, collecting the liquid. Fill up rum pot liquid with the nectar on 1⁄4 l and warm it up. Stir in sugar and vanillin sugar.

2. 2

   Squeeze out the gelatine and dissolve in it. Chill for 10-15 minutes until the liquid begins to gel.

3. 3

   Rinse four moulds or cups (each with a capacity of approx. 1⁄8 l) with cold water. Whip cream until stiff, fold into the gelling liquid. Pour cream into the moulds, smooth it down and cover with foil.

4. 4

   Chill for about 3 hours.

5. 5

   Roast the almonds in a pan without fat and take them out. Dip the moulds briefly in hot water and turn them over onto four plates. Serve with the rum pot fruits and sprinkle almonds on top. Dust with icing sugar.