ReceptnaptárPunch cream
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Ingredients
Method
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- Soak the gelatine sheets in cold water, then squeeze out and melt in the strong, hot tea, until smooth.
- Whisk the egg yolks with the sugar until fluffy, then, stirring constantly, pour in the warm, gelatine-infused tea.
- Cook over a bain-marie, stirring constantly, until it comes to a boil once, then strain.
- Stir in the rum and the grated orange zest, then let it cool halfway.
- Whip the cream into stiff peaks, and gently fold into the cream.
- Pour into a mould and chill or freeze for at least 2 hours, until set.
- Turn out before serving and decorate with whipped cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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