Mel’s rum dessert

Name: Mel's rum dessert
Yield: 4 servings
Cuisine: Dessert
Ingredients: 2.00 eggs; 10.00 ml water cold; 25.00 ml Sheridans gelatine or agar-agar; 55.00 ml water hot; 125.00 ml rum; 125.00 ml milk hot; 100.00 g castor sugar; 250.00 ml ice finely crushed; 250.00 ml cream; 1.00 breadcrumbs or crumb crust; 65.00 ml pistachio nuts chopped; 0.00 white chocolate curls

4 servings

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By Food24 November 03 2009

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Ingredients (12)

2.00	eggs
10.00 ml	water — cold
25.00 ml	Sheridans gelatine — or agar-agar
55.00 ml	water — hot
125.00 ml	rum
125.00 ml	milk — hot
100.00 g	castor sugar
250.00 ml	ice — finely crushed
250.00 ml	cream
1.00	breadcrumbs — or crumb crust
65.00 ml	pistachio nuts — chopped
0.00	white chocolate — curls

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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.