Punch Cream

Have you tried this delicious recipe with red wine?

Wash oranges and lemon well with hot water, grate the peel. Rub the grated areas with sugar cubes so that the bitter substances are bound and do not get into the juice when the fruit is squeezed. Squeeze the two oranges and the lemon.

Stir the juice with the grated peel, the tea and the rum. Stir the egg yolks with the powdered sugar and add to the liquid. Whip the cream until stiff and add to the mixture. Melt the gelatine leaves soaked in cold water in a saucepan at moderate temperature, with a little water and stir into the mixture. Place the mixture in molds rinsed with cold water and refrigerate for at least 2 hours.

Arrange the punch cream decoratively.

medium red wine

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