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Mascarpone Rum Cream

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Mascarpone Rum Cream

The perfect mascarpone rum cream recipe with a picture and simple step-by-step instructions.

  • 4 Egg yolks
  • 3 tbsp Raw cane sugar
  • 1 pinch Salt
  • 1 shot Rum
  • 250 g Mascarpone
  • Columns of a fresh peach
  1. Beat the egg yolks with the sugar and a pinch of salt until frothy. Then withhold the rum. Now vigorously fold in the mascarpone, so that a nice fluffy cream is created.
  2. Now distribute the cream over 2 dessert glasses, cover well and then place in the refrigerator for at least 4 hours.
  3. Garnish with peach wedges to serve.
Dinner
European
mascarpone rum cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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