5 egg yolks
4 oz sifted icing sugar
1 tblsp kosher gelatine
2 tblsp water
1 pint double cream, whipped
5 egg whites, stiffly beaten
Beat egg yolks with sifted icing sugar and stir in rum. Dissolve gelatine in water in a bowl over hot water. Stir into rum mixture until well combined. Fold in the cream, reserving a little for decoration, and the egg whites. Pour into a glass bowl and chill for at least three hours. Decorate with rosettes of whipped cream forced through a pastry tube and serve with raspberry sauce. Serves 6-8.
Raspberry sauce: push one small can of raspberries through a sieve. Bring to the boil with syrup from the can.
If you would like to make any comments or contribute to the scribe please contact us.