Rum Bomb

Rating: 3.82 / 5.00 (198 Votes)

Total time: 1 hour

Servings: 8.0 (servings)

Rum cream:




For the rum bomb, first rinse dome mold with cold water and line with plastic wrap. Soak gelatine in cold water. Whip the cream and chill.bring the milk, KRONENÖL SPEZIAL mit feinem Buttergeschmack and granulated sugar to the boil. Beat the egg yolks and add 100 ml of the warm milk mixture to the egg yolks. Pour in the remaining milk mixture and empty back into the boiling vessel and stir over low heat until the mixture is creamy. Squeeze gelatin well and dissolve in warm mixture. Strain cream through a sieve and stir until cold. Stir in coconut, mascarino and rum and fold in whipped cream.For the marinade, boil 200 ml water and granulated sugar, add rum, let cool slightly. Dip the biscuits briefly in the marinade and alternate the cream and the soaked biscuits in the dome mold. Repeat this process 4 times and finish with a cream. Chill for approx. 10 hours.Turn out the dome mold, remove the cling film and spread the rum bomb thinly with whipped cream, sprinkle lightly with coconut and decorate with the small biscotti (or cut the large biscotti in half and place on the edge with the cut side down).

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