Recipe by Bulgarian Chef
The recipe comes from a Finnish cookbook. The dessert is light, delicious and scores high in presentation. Can be prepared also in individual cups.
- 1 (3 ounce) packet orange Jell-O
- 200 g white chocolate
- 3 leaves gelatin
- 2 cups whipping cream
- 2 eggs
- 3 teaspoons rum
- 3 teaspoons triple sec
Directions See How It's Made
- Prepare the jello according to directions and pour into a 10" dish. Place in the fridge and leave to set.
- Melt the white chocolate slowly in a bain marie. Put the gelatine leaves to soak in cold water for 10min. Whisk the cream to a soft foam and beat the eggs to a pale foam. Squeeze the gelatine leaves and place them in a pan with the alcohol, heating until they melt. Remove from heat and set aside. Mix the beaten egg with the chocolate. Add the gelatin-alcohol mixture and stir until it is completely smooth. Mix in the whipped cream. Pour over the set jello, leveling the surface. Cover the dish with film and place in the frighe for ar least four hours(I usually do it the day before).
- Dp the base of the dish for a moment in warm water and turn out on a serving dish. Serve as it is or garnnished with fruit or berries.