Anonymous August 23 2005

750 grams cream

120 grams icing sugar

8 leaves of gelatine

2 Tbsp. rum

Bring the cream to the boil with the confectioner\'s sugar (icing

sugar). Soak the gelatine leaves in cold water to soften them. When

the cream comes to the boil remove it from the heat source. Squeeze

out the gelatine leaves and stir them into the cream. Add the rum,

stir and pour into a rectangular mould and cool. Refrigerate for 3

hours. When you are ready to serve wrap the mould in a dish cloth

dipped in hot water and overturn onto a serving dish.