Bacardi Cream

2 x sheet(s) of gelatin
2 x pitted cherries
2 x cinnamon sticks
4 x egg(s)
1 cup heavy cream
.5 cups Bacardi (white rum)
1 tbsp. powdered sugar
1/4 cup almonds almonds

Heat the cherries in their own juice with the cinnamon stick. Soften the gelatin in cold water, press out, and dissolve in the hot cherry juice (140 °F). Remove the cinnamon stick and leave the cherries to cool by placing them in a bowl with ice water. In the meantime stir together the eggs, heavy cream, Bacardi, and powdered sugar (do not mix) and put into a 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

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