Rum Parfait from The Times Cookery Book by Katie Stewart
Separate the eggs, cracking the yolks into a large mixing basin and the whites into a second basin. Add the sugar to the egg yolks and, using a wooden spoon, beat until light and creamy. Stir in th...
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Cooking tools:
- Mixing bowl
- Wooden spoon
- Whisk
- Spatula
Ingredients
- 3 oz (75 g) castor sugar
- 4 eggs
- 2 oz (50 g) toasted flaked almonds
- 2 tablespoons rum
- ¼ pint (1½ dl) double cream
- few glacé cherries
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