Rum mousse

Rum mousse

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
3 egg yolks
115g caster sugar
2 teaspoons powdered gelatine
60ml water
250ml cream
125ml rum
chocolate, grated

Method

  1. Beat egg yolks with sugar until light.
  2. Sprinkle gelatine over water and leave to soften, then dissolve over hot water. Add dissolved gelatine to the egg mixture and beat well.
  3. Whip cream until stiff and fold into egg mixture. Stir in rum.
  4. Pour into serving bowl and sprinkle with grated chocolate. Chill thoroughly before serving, with additional whipped cream if desired.
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