Champagne cookies
1/3 cup of well-chopped caramelized fruits
2 tablespoons of finely chopped candied cherries
1/4 cup of rum
1 tablespoon of unsweetened gelatin
2 cups of heavy cream
1/2 cup of sugar
2 eggs
Champagne cookies
1/3 cup of well-chopped caramelized fruits
2 tablespoons of finely chopped candied cherries
1/4 cup of rum
1 tablespoon of unsweetened gelatin
2 cups of heavy cream
1/2 cup of sugar
2 eggs
Place the caramelized fruits and candied cherries in a small bowl
Pour the rum over them
Soak the gelatin in 1/4 cup of cold water
Warm the heavy cream in a bain-marie
Combine 1/4 cup of sugar and the gelatin, stirring until dissolved
Beat the egg whites lightly
Add some warm cream to the egg whites, beating well
Mix quickly and add to the remaining warm cream, mixing rapidly
Cook over low heat until thickened slightly
Remove from heat and let cool in the refrigerator, stirring frequently
Beat the egg yolks
Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form
Add to the mixture, just chilled, along with the caramelized fruits and rum
Mix well
Refrigerate and mix several times
Place in a tart crust
Refrigerate for several hours before serving
