Whipcol from A Year in a Scots Kitchen by Catherine Brown
Method Beat the egg yolks and the sugar till thick and foamy, add the rum. Beat the cream till stiff and add to the mixture. Serve with shortbread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
Ingredients
- 175 g (6oz) caster sugar
- 4 egg yolks
- 2 cups (500ml/16fl oz) whipping cream
- ½ cup (125ml/4fl oz) rum
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