Bo Friberg

Chestnut Rum Filling

Preparation info

  • 6½

    pints
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Do not make the filling until you are ready to use it.

Ingredients

  • 1½ cups (360 ml) dark rum
  • Reserved cake chunks from the chestnut sponge
  • 2

Method

  1. Drizzle ½ cup (120 ml) rum over the cake scraps.
  2. Sprinkle the gelatin over the remaining rum and let stand until softened.
  3. Whip the heavy cream and sugar until s