John Myers
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Aunt Rita’s Cold Dog with Whiskey Ice Cream and Rum Pot Fruits
The perfect aunt rita’s cold dog with whiskey ice cream and rum pot fruits recipe with a picture and simple step-by-step instructions.
Cold dog
- 200 g Bitter chocolate
- 200 g Whole milk couverture
- 250 g Coconut oil
- 2 Eggs
- 75 g Powdered sugar
- 2 tbsp Cocoa powder
- 5 tbsp Rum
- 200 g Shortbread
- Cocoa powder
Whiskey ice cream
- 1 Vanilla pod
- 200 ml Milk
- 250 ml Whipped cream
- 4 Egg yolk
- 200 g Sugar
- 200 ml Whiskey
Rum potted fruits
- 200 g Strawberries
- 200 g Blackberries
- 200 g Raspberries
- 200 g Black currants
- 200 g Red currants
- 200 g Pomegranate seeds
- 250 g Sugar
- 4 tbsp Water
- 1,5 liter Rum
Cold dog
- First chop the chocolate and couverture and melt it together with the coconut oil in a water bath. Then stir the eggs, powdered sugar, cocoa and rum until frothy and add the chocolate mixture. Put everything back on the warm water bath and line a loaf pan with aluminum foil.
- Spread the bottom with a little chocolate cream and lay out 4 shortbread biscuits lengthways. Repeat this process until the biscuits and chocolate cream are used up (the last layer should be biscuits). Cover the cake and chill for 24 hours.
Whiskey ice cream
- Bring the pulp of the vanilla pod and the pod itself to the boil in milk and whipped cream. Then let it steep for 10 minutes and pour through a sieve. Then beat the egg yolks with sugar until creamy and mix the warm vanilla milk with the egg mixture. Now stir in the whiskey and beat everything in a warm water bath until creamy. Finally, pour the mixture into a mold and freeze overnight.
Rum potted fruits
- Make sugar syrup from sugar and water and put it in a rum pot with rum and berries. It is best to leave the whole thing airtight for several months.
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