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To make the caramel, combine the sugar and water in a saucepan and cook it over medium heat without stirring. First, the sugar will dissolve, then start do darken in color as it continues to simmer for the next 8-10 minutes. Pour it into the prepared mold, and quickly swirl to coat every surface.
Heat the milk with gelatine in a saucepan until the gelatin dissolves. At the same time, in another pan, while continuously stirring, bring the cream and the sugar almost to the boil. Combine the mixtures from both pans and add rum and marsala.
Finally, pour the mixture into a rectangular plum cake mold, previously covered in caramel and let it settle in a refrigerator, for at least three hours.