White Cream with Rum

Maria KostoffMaria Kostoff
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White Cream with Rum
01/03/2013
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Preparation15 min.
Cooking20 min.
Тotal35 min.
Servings4
"Men and women alike are going to be indulging in this cream with rum."

Ingredients

  • gelatin - 1 package
  • confectionery cream - 2 1/2 cups (600 ml)
  • powdered sugar - 2/5 cup (100 g)
  • vanilla - 1 packet
  • rum - 1 tablespoon
  • fruits - 3.5 oz (100 g) candied or dried
measures

How to cook

Dissolve the gelatin in 4 tablespoons of water, stirring. Heat the cream in a pot on the stove, add the powdered sugar, vanilla and rum. Stir well, add the swollen gelatin, stir again until dissolved and remove the cream from the heat.

Strain if desired, in a gauze or sieve to obtain a smooth mixture. At the bottom of 4 forms, distribute small dried fruits, distribute the cream and leave in the refrigerator for several hours to set.

Serve the cream inverted in a plate. To make it easier, immerse the forms briefly in hot water and invert onto the plate.

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