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Danish Rum Cream

from: Joyce Rose


5 egg yolks

4 oz sifted icing sugar

1/4pt rum

1 tblsp kosher gelatine

2 tblsp water

1 pint double cream, whipped

5 egg whites, stiffly beaten

Raspberry sauce

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.



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