Preparation time: 60 minutes + cool down
Ingredients for 12 serves:
Custard:
600 ml fresh cream
200 ml milk
180 g sugar
1 sachet of vanilla
10 g isinglass
4 spoonfuls of rum
Berry coulisse:
120 g berries
100 g sugar
2 spoonfuls of lemon juice
Berries and slices of kumquat to decorate
Method:
Custard: Place the cream, milk, and sugar in a pan and slowly bring to a boil. Allow to simmer for 5 minutes, then add the isinglass (softened in cold water and wrung beforehand). Remove from the heat and flavor with the sachet of vanilla and the liqueur. Leave to cool and then pour into the molds. Place in the fridge for 1 hour to set.
Berry coulisse: place the berries, sugar, and lemon juice in a pan and heat for 8/10 minutes. Then blend and sieve the resulting mixture.
Remove the custard molds from the fridge just before serving and turn them out onto the serving plates. Decorate with the berry coulisse, fresh berries, and a few slices of kumquat.
