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Rum Liqueur Recipes
MAKING 1. In small saucepan mix well adding gelatin granulated sugar flour and dash salt. 2. In a bowl beat egg yolk with milk and rum. 3. Add to gelatin mixture and cook over medium heat stirring constantly with wire whisk until mixture is thickened and comes
Scald milk in the top of a double boiler. Beat egg yolks and sugar until thick and lemon colored. Add to hot milk gradually stirring constantly and cook and stir until mixture coats spoon. Soften gelatine in cold water add to custard and stir until dissolved.
Sprinkle gelatin over cold water in small saucepan and place over low heat stirring until gelatin dissolves. Transfer to blender with remaining ingredients except ice cubes. With blender on add cubes one at a time. Spoon into 4 dessert or custard cups and use
Chocolate Rum Dessert Whip
Infuse the bay leaf in the milk for 20 min Beat eggs and sugar until liquid and make a thick pouring custard with the flavoured milk straining back into the pan to cook and thicken. Allow to cool. Soak gelatine in the water for 5 min. then heat to dissolve.
Beat cream cheese until very light and fluffy set aside. Combine egg yolks and sugar beating until very thick. Thoroughly blend in rum. Pour egg yolk mixture over cream cheese and fold in gently. Fill 4 champagne or wine glasses to within 1 2 inch of rim.
Beat separately the whites and yolks of 6 eggs. Add 1 2 cup sugar to the yolks while beating. Add 1 4 cup sugar to the whites after they have been beaten very stiff. Combine egg whites with yolks.
Drain the apricots and reserve the juice for beverages. Mash the fruit through a sieve and combine with the whipped egg whites and the whipped cream. Fold in the rum
Apricot Rum Whip