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Just three ingredients – rum-laced coffee liqueur topped by a velvety layer of indulgent chilled cream. Basically, a rum-based White Russian but that...
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Simon Difford’s Avatar Simon Difford
30th November 2024 at 07:01
Hi Matt. To make the cream float, you need to aerate it by whipping or shaking the container it's in. (I prefer to shake.)
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Matt Excell’s Avatar Matt Excell
4th December 2024 at 10:45
Recipe says Single Cream, but I would think it would need Double for the aeration to work. Ia that not the case?
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Simon Difford’s Avatar Simon Difford
4th December 2024 at 13:50
It is better and easier to float with double cream. I'll change the recipe.
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