This yummy dessert was served to us when we were visiting friends in Aachen, Germany. Every time I've served it our guests have raved over it. It calls for using a special German holiday cookie called Printen but I think you could easily substitute ginger cookies. So, here it is.
Ingredients:
5 or 6 Printen cookies
1 1/2 mini-bar sized bottles of rum
1/4 cup sugar
1/4 cup powdered sugar
2 egg yolks plus one egg
1 pint whipping cream
1/2 envelope plain gelatin (last time I made this I used about 3/4 of the package)
Directions:
Dissolve the gelatin and some rum in a small amount of water (last time I simply dissolved the gelatin in some rum) and let stand
Crumble the Printen and soften in rum until there are no more hard pieces
Beat the egg yolks, the egg and the sugar to a fluffy cream (you won't get peaks like you do with egg whites, so just give it a good beating)
Add powdered sugar to cream and whip until stiff
Add the Printen mixture carefully to the fluffy egg mix and then add the gelatin mixture.
Add the whipped cream and place in fridge to firm up. Serve cold.
Will easily serve 6, probably 8.
Ingredients:
5 or 6 Printen cookies
1 1/2 mini-bar sized bottles of rum
1/4 cup sugar
1/4 cup powdered sugar
2 egg yolks plus one egg
1 pint whipping cream
1/2 envelope plain gelatin (last time I made this I used about 3/4 of the package)
Directions:
Dissolve the gelatin and some rum in a small amount of water (last time I simply dissolved the gelatin in some rum) and let stand
Crumble the Printen and soften in rum until there are no more hard pieces
Beat the egg yolks, the egg and the sugar to a fluffy cream (you won't get peaks like you do with egg whites, so just give it a good beating)
Add powdered sugar to cream and whip until stiff
Add the Printen mixture carefully to the fluffy egg mix and then add the gelatin mixture.
Add the whipped cream and place in fridge to firm up. Serve cold.
Will easily serve 6, probably 8.
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