100g Rum
1.5 L Panna
800 g Sugar
1 L Water
pinch of sale
- In mixer, whip egg yolks, rum and sale until a pale color is reached
- Boil sugar and water to 119*C
- Add sugar water to egg yolks and continue to mix
Pine Nuts:
250g sugar
250g water
3 handfuls of toasted pine nuts
- Create a carmel with the sugar and water, add pine nuts
- Spread out on parchment paper and let cool
- When cook, cut pinenut brittle with knife but small random pieces
- Fold in pine nuts and panna to egg and sugar
- Place in desired cups, wrap in aluminum and freeze until service
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