Founded with brown cream by Laurent Mariotte

Ingredients

For 6 servings

• •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)

Method

1. 1.Preheat the oven to 180°C.
2. 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. 3.Bake for 30 minutes: the tip of a planted knife must come out dry. Let the melt cool.
4. 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.