The pie “Darkness and Storm” is a confectionery fantasy on the theme of the famous Dark and Storm alcoholic cocktail (Eng. Dark’n’Stormy), consisting of ginger beer, dark rum and lime. alcohol pie makes up a cake made from crushed Graham crackers (1 plate = commissure of 4 rectangular crackers), which poured and covered with whipped cream. Taste and Aroma cold pie with alcohol contain notes of rum, ginger and lime in according to the ingredients of the cocktail. Share with friends: 
Time: 1 hour. 20 minutes. a plus solidification time Difficulty: easy Servings: 6 – 8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Korzh
- 14 Graham Whole Grain Cracker Plates
- 3 tbsp. l cane sugar
- 1 tbsp. l coarsely chopped candied ginger + a little for decoration
- 6 tbsp. l (90 gr.) Melted butter
- 1 tbsp. l dark rum
- Special equipment: pastry bag with nozzle asterisk
Rum pudding
- 3 tbsp. whole milk
- 1.25 Art. cane sugar
- 0.5 tbsp. + 2 tbsp. l corn starch
- 6 large egg yolks, slightly beaten
- 1 tbsp. l grated ginger
- 1 tsp fine salt
- 3 tbsp. l (45 gr.) Butter, cut into pieces
- 3 tbsp. l dark rum
Rum and lime flavored whipped cream
- 3 tbsp. l powdered sugar
- 1 tbsp. l dark rum
- 1 tsp lime juice
- A pinch of fine salt
- 1 tbsp. fat cream
Recipes with similar ingredients: crackers, candied fruits, eggs, milk, cream, icing sugar, brown sugar, ginger root, lime juice, rum, starch
Recipe preparation:
- Cook the cake. Preheat the oven to 170 ° C. AT chop the crackers, sugar and finely chopped food processor candied fruit. Add butter and rum and mix to make soft moist mass. Tamp it on the bottom and walls of the mold 22 cm in diameter, forming a cake. Bake until the cake is hardens in about 12 to 15 minutes. Then cool it on lattice.
- Make rum pudding. Place a sieve over the bowl with small holes. In a medium-sized pan, whisk milk, brown sugar and starch until it dissolves, break everything lumps. Add the yolks, ginger, salt and mix everything. On moderately over low heat, stirring constantly, bring the mixture to a boil and cook for about 8 to 10 minutes. When it thickens, turn down the heat and cook another 1 minute, stirring vigorously.
- Strain the mixture through a sieve into a bowl, pressing with a spatula, as the sieve may become clogged. Whisk the pudding with a whisk butter, then rum. Pour mixture into a mold with a cooled cakes. Cover with cling film so that it lies on the surface pudding, and refrigerate for about two hours to the cake is frozen.
- Make whipped cream with rum and lime flavors. AT large bowl with a moderate speed mixer mix powdered sugar, rum, lime juice and salt. Add fat cream and whisk until lush peaks form.
- Transfer whipped cream into a pastry bag with a nozzle asterisk and squeeze them onto a cooled cold cake. From above garnish with ginger candied fruits. Pie can be served immediately or stored covered in the refrigerator until the next day.
