Rum Parfait

Name: Rum Parfait
Ingredients: 1 tablespoon (9 g) unflavored gelatin powder; ¼ cup (60 ml) cold water; 4½ cups (1 L 80 ml) heavy cream; 5 ounces (140 g) golden raisins; ¾ cup (180 ml) dark rum; ⅓ cup (80 ml) or 4 ounces (115 g) light corn syrup; 8 egg yolks (⅔ cup/160 ml)

Preparation info

8 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

5 ounces (140 g) golden raisins
¾ cup (180

Dessert

Method

Combine the raisins and rum in a nonreactive saucepan and heat to about 175°F (80°C). Remove from the heat and let the raisins macerate in the rum overnight.
Place the corn syrup in a small saucepan and bring to a boil. Whip the egg yolks for 1 minute. Gradually pour the hot corn syrup into the egg yolks while whipping constantly and continue to whip until the