Method
Melt butter. Add biscuits and press into 8 inch loose based tin. Add drained pineapple. Melt chocolate in bain marie with 3 tbsp cream and the rum. Dissolve sugar in the coffee and add to mixture. Separate eggs and add yolks to the mixture. Stir well. Melt gelatine in 2 tbsp water. Meanwhile whisk the three egg whites and fold into the chocolate mixture along with the dissolved gelatine. Pour mixture over the pineapple and chill. Decorate with piped cream. Before serving, take out of tin and present on a flat serving plate/dish.
Thanks to
Ros Bow-Bertrand from the United Kingdom for submitting this Rum Surprise recipe.
Added on 10 November 2008.
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