Gingerbread Jam with Rum Sauce and Aranzini


Rating: 4.09 / 5.00 (22 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










For the rum sauce:







Instructions:

Beat the egg yolks until foamy. Melt the milk chocolate in a bain-marie and add to the eggs together with the rum. Soak gelatine in cold water, squeeze out and warm up. Stir into the mixture as well. Fold in the whipped cream, mix in the gingerbread crumbs with the cinnamon (mix in gently) and place the mixture in a shallow dish to cool (set). Cut out dumplings from the mixture with a spoon dipped in hot water and serve with the prepared rum sauce. Sprinkle with the chopped aranzini. For the rum sauce, boil milk with sugar. Mix the custard powder with cream and stir into the milk. Bring to a boil, add rum and let cool.

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