Founded with brown cream by Laurent Mariotte
- Total time
- 45 min
- servings
- 6 servings
- Dish type
- Dessert
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Prep
15 min
Cook
30 min
Total time
45 min
Ingredients
Ingredients
- 500 g 500 g of canned brown cream
- 3 3 eggs
- 60 g 60 g butter + 5 g for mould
- 1 1 jars of amarena cherries
- 2 dl 2 dl of flower cream
- 2 c. à soupe 2 tablespoons of sugar
- 1 c. à soupe 1 tablespoons of brown rum (optional)
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This recipe is broken down into 6 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Preheat the oven to 180°C.
- 2
Melt the butter. In a salad bowl, mix brown cream and eggs. Add the warm butter and mix again. Pour the rum into a buttered mould.
- 3
Bake for 30 minutes: the tip of a planted knife must come out dry. Let the melt cool.
- 4
Slip the cream 10 min into the freezer before making the whipped cream. In a cold bowl, mix the cream and sugar. Go to the electric drummer. As soon as the cream forms a beak at the end of the whip, you can stop whipping. Cover the melt with whipped cream and place a few amarena cherries with syrup.
Source : marmiton
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