2/3 cup candied fruits, chopped
4 tablespoons cherry cordial, chopped
1/2 cup rum
2 tablespoons unflavored gelatin
4 cups heavy cream
1 cup confectioner's sugar
4 eggs
2/3 cup candied fruits, chopped
4 tablespoons cherry cordial, chopped
1/2 cup rum
2 tablespoons unflavored gelatin
4 cups heavy cream
1 cup confectioner's sugar
4 eggs
Place the candied fruits and cherries in a small bowl
Pour the rum over them
Soak the gelatin in 1/2 cup cold water
Heat the heavy cream in a bain-marie
Combine 1/2 cup confectioner's sugar and the gelatin, stirring until dissolved
Beat the egg whites slightly
Add a little of the warm heavy cream and place it in a bowl with the remaining creme mixture, beating quickly
Cook over low heat, stirring constantly, until the mixture thickens slightly
Place it in a bowl, let it cool to room temperature, then refrigerate, stirring frequently
Beat the egg whites until they froth
Add the remaining confectioner's sugar and beat until the desired consistency is reached
Combine with the chilled creme mixture, candied fruits, and rum, mixing well
Refrigerate, stirring several times, until firm
Serve in individual bowls or unmold and garnish with strawberries or raspberries
Serves 10.
