Caribbean rum cream pie recipe
Caribbean Rum Cream Pie recipeThis article was published by: Matthew
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|For the Base:|
|500 g||ginger snaps or gingernut biscuits|
|125 g||unsalted butter, melted|
|For the Filling:|
|1 packet(s)||powdered gelatine, 7g|
|600 ml||double cream|
|125 ml||dark rum|
|chocolate curls, to garnish|
|chopped nuts, to garnish|
InstructionsPreheat oven to Gas Mark 3, 170°C, 325°F.
To prepare the base: crumble the biscuits in a food processor and mix with the melted butter. Pour the mixture into the base of a 9-inch, 22cm springform cake tin and press firmly into the base and sides of the tin. Bake for 15-20 minutes until firm.
To make the filling: beat the yolks until light and add the sugar.
Soak the gelatine in cold water in apan and gently warm over very low heat until it dissolves. Pour into yolk mixture, stirring briskly.
Whisk the cream until stiff and fold in the yolk mixture. Add the rum and mix together.
Chill the mixture until it is beginning to set and then pour into the base. Chill until firm and set.
Garnish with chocolate curls and a sprinkling of nuts.
Release the tin outer and carefully remove. Slide the pie from the tin base to a serving platter.
ca. 30 min
ca. 8 hrs
Grade of difficulty:
Calories per portion:
Reference: Caribbean rum cream pie recipe
Recipe type: xarchivex
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