Graham Reid | | <1 min read
Pete notes that while this is neither Danish nor a souffle it does contain rum. It's an old family favourite apparently.
"The parentals picked it up when blowing through some roadside diner in Waiouru back in 68 or so and has been a family staple since. The girlfriend and I took desserts to a dinner party a couple of weeks back and my beloved was a little miffed that the host wanted my recipe but not the tree-tomato icecream that my other half made."
Now there's a recommendation.
(He suggests less rum if you are making it for kids, but you may want them to go to bed early so . . .)
1/4 cup cold water
4 egg whites
4 egg yolks
1 cup cream
1 cup sugar
2 tablespoons dark rum
chocolate & cream for topping
Microwave the gelatine first. Separate eggs; beat whites in a dry bowl until stiff, add 1/2 cup sugar, gradually beat cream until thick but not as far as whipped.
Beat yolks & rest of sugar until lemon-coloured; add rum. Mix gelatine & water, stir then microwave on high for 30 secs.
Stir and repeat twice more, allow gelatine to cool then add to yolks/sugar/rum. Fold rest of cream into yolk mixture, then fold all into egg white bowl. Mix.
Allow to chill in fridge overnight then top with cream and grated chocolate immediately prior to serving.
A good Christmas treat . . . at any time of year.