Ingredients:
• Put the egg yolks, rum and brandy in a pan over simmering water and whisk until the mixture is thick and
creamy. Remove from the heat and continue whisking until the mixture has cooled slightly. Transfer to a
freezerproof container.
• Whip the cream until it stands in soft peaks, then fold carefully into the egg mixture.
• Freeze for a minimum of 4 hours before serving.
- 2 egg yolks
- 3 tablespoons caster sugar
- 2 tablespoons dark rum
- 1 tablespoon brandy
- 300ml/10fl oz double cream
• Put the egg yolks, rum and brandy in a pan over simmering water and whisk until the mixture is thick and
creamy. Remove from the heat and continue whisking until the mixture has cooled slightly. Transfer to a
freezerproof container.
• Whip the cream until it stands in soft peaks, then fold carefully into the egg mixture.
• Freeze for a minimum of 4 hours before serving.
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