Russian cream

Ingredients

Directions

1. 1

   Mix the candied fruit and 1 tablespoon of rum and leave to marinate for 1-2 hours. Soak gelatine in cold water. Cream egg yolk and sugar. Squeeze the gelatine, dissolve it and mix with the rest of the rum. Stir into the egg yolk cream and place in a cool place.

2. 2

   In the meantime, beat egg whites and cream separately until stiff. When the egg yolk cream begins to gel, fold in the candied fruit, cream and beaten egg white loosely. Pour the cream into a glass bowl and refrigerate for 2-3 hours. Serve decorated with rib-rolls and lemon balm