Creme A Rhum

1. 1

   Combine in a double boiler the sugar, fruit juices, egg yolks, wine and rum.

2. 2

   Place over heat and beat continuously with an eggbeater until foamy and thickened.

3. 3

   Remove from the heat and add the gelatin which has been softened in the cold water.

4. 4

   Cool until it is syrupy.

5. 5

   Fold in the whipped cream.

6. 6

   Pour into a well-oiled quart mold and chill for at least 3 hours.

7. 7

   Serve with small dish of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.