4 tablespoons of rum
1/2 cup crystallized fruits, chopped
4 tablespoons unflavored gelatin
as needed
1 tablespoon salt
4 cups cold milk
6 eggs, separated
2/3 cup sugar
2 cups heavy cream, whipped in chantilly
crystallized fruits (optional)
4 tablespoons of rum
1/2 cup crystallized fruits, chopped
4 tablespoons unflavored gelatin
as needed
1 tablespoon salt
4 cups cold milk
6 eggs, separated
2/3 cup sugar
2 cups heavy cream, whipped in chantilly
crystallized fruits (optional)
Soak the rum over 1/2 cup crystallized fruits and reserve
Mix the gelatin with 1/2 cup sugar and salt
Gradually add the milk, mix well, and cook in a bain-marie, stirring until the gelatin has dissolved
Gradually add the gelatin mixture to the beaten eggs and return to the bain-marie
Cook, stirring constantly, until the mixture thickens slightly
Let it cool
Add the crystallized fruits
Beat the whites until stiff and gradually add 2/3 cup sugar, beating always
Carefully add the gelatin mixture
Add the chantilly cream
Pour the mixture into a decorative mold and refrigerate until firm
If desired, decorate with crystallized fruits
Let it set for about 10 hours.
