Mel's rum dessert

Recipe from: 1/1/1997 12:00:00 AM

Ingredients 12
Servings 4
Time

Ingredients

  • 2
    eggs
  • 10
    ml
    cold water
  • 25
    ml
    gelatine or agar-agar
  • 55
    ml
    hot water
  • 125
    ml
    rum
  • 125
    ml
    hot milk
  • 100
    g
    castor sugar
  • 250
    ml
    finely crushed ice
  • 250
    ml
    cream
  • 1
    prepared crumb crust
  • 65
    ml
    chopped pistachio nuts
  • white chocolate curls
 

Method

 
Beat egg whites until stiff. Beat in the cold water and set aside.
Sprinkle gelatine over hot water and stir to dissolve.
Blend gelatine, 60 to 125 ml rum (to taste) and hot milk in a blender on high for 40 seconds.
Add sugar and egg yolks and blend for 5 seconds.
Add ice and cream and blend for a further 20 seconds.
Pour blended mixture into beaten egg whites and fold gently until combined.
Pour into prepared crumb crust and refrigerate overnight.
Decorate with chopped pistachio nuts and chocolate curls.
 

 

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