Time for dessert! Check out 4 rum recipes that are perfect

Surely you’ve heard of rum! A strong-tasting alcoholic drink can enhance different recipes, especially desserts. This is because its composition contains sugar derivatives. But be careful, rum is not only used to sweeten, but also helps to warm up, being the perfect ingredient for this winter!

These rum recipes will surprise anyone who tries them from the very first bite. After all, the unique taste that only the drink provides is unmistakable! Then, pencil and paper in hand to jot down your favorite recipe.

Mini pavé raisins with rum

Mini pave of raisins with rum – Photo: Gisele Tesser

Time: 30min (+1h of soaking) (+2h of fridge)

Performance: 15 portions

Difficulty: easy

Ingredients:

• 1 cup seedless black raisins
• 1/2 cup (tea) of rum
• 4 cups of milk (tea)
• 1 can of condensed milk
• 2 tablespoons of corn starch
• 2 yolks
• 1 pack of champagne biscuits (180 g)
• Seedless black raisins for garnish

Method of preparation:

1. Soak the raisins in the rum for 1 hour.
2. Drain the raisins, reserve the rum.
3. In a saucepan, mix 3 cups (tea) milk, condensed milk, cornstarch, egg yolks and cook until thickened, stirring.
4. Mix the raisins into the cream.
5. In a bowl, mix the remaining milk with the reserved rum and use it to moisten the biscuits.
6. In bowls, alternate layers of moistened biscuit and cream, ending with the cream.
7. Garnish each glass with a raisin.
8. Refrigerate for 2 hours.

Brigadeiro smoothes with rum syrup

The sergeant paves with rum syrup – Photo: Stela Handa

Time: 1h (+2h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 cans of condensed milk
• 2 tablespoons of butter
• 400 g of chopped milk chocolate
• 2 boxes of cream (400g)
• 2 packets of champagne biscuits (300 g)
• Powdered chocolate for dusting

Syrup

• 2 cups of milk (tea)
• 2 tablespoons of rum
• 2 tablespoons of sugar

Roof

• 200 g of chopped semi-sweet chocolate
• 1 tablespoon of butter
• 1 box of cream (200g)

Method of preparation:

1. In a pan, mix the condensed milk, butter and chopped chocolate.
2. Bring to medium heat, stirring, until bubbly, chocolate melts, and drips from bottom of saucepan.
3. Add the cream and let it cool.
4. In a bowl mix the syrup ingredients.
5. In a medium refractory, make layers of biscuit moistened in syrup and brigadeiro, until all ingredients are used up, ending in biscuit.
6. For the topping, melt the chocolate with the butter in a bain-marie.
7. Mix the cream and spread it on the pastry board.
8. Refrigerate for 2 hours.
9. Sprinkle with chocolate powder and serve.

Pé de moleque with chocolate and rum

Pé de moleque with chocolate and rum – Photo: Stela Handa

Time: 40 minutes

Performance: 25 units

Difficulty: easy

Ingredients:

• 1 cup coarsely chopped roasted shelled peanuts (peeled)
• 1 can of condensed milk
• 1 cup (tea) of sugar
• 1 tablespoon of butter
• 1/2 teaspoon salt
• 2 tablespoons of chocolate powder
• 2 tablespoons of rum
• Butter for greasing

Method of preparation:

1. In a pan mix the peanuts, condensed milk, sugar, butter, salt and chocolate.
2. Bring to low heat, stirring, and cook until it comes off the bottom of the pan.
3. Remove from the heat and stir in the rum.
4. Beat with a wooden spoon for 3 minutes and pour into a greased pan.
5. Leave to cool and cut into squares.

Dulce de leche cake with prunes and rum

Dulce de leche cake with prunes and rum – Photo: Stela Handa

Time: 1h10 (+4h of fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 8 eggs (whites and yolks separated)
• 8 tablespoons of sugar
• 8 tablespoons of sifted wheat flour
• 1 heaped tablespoon of baking powder
• Margarine and wheat flour for greasing
• Dried plums to decorate

Filling

• 3 cups dulce de leche (creamy)
• 1/2 cup cream (milk)
• 1 1/2 cups prunes (chopped)
• 2 tablespoons of rum

Roof

• 2 cups whipped cream (prepared)

Method of preparation:

1. Beat the egg whites in a mixer until stiff.
2. Add the yolks, one at a time, and the sugar, little by little, without stopping whipping.
3. Add the flour and baking powder and mix gently with a spoon.
4. Pour the batter into a greased and floured 24cm diameter mold and place in a medium preheated oven for 30 minutes or until golden brown.
5. Let it cool, open it and cut it in half.
6. For the filling, mix the dulce de leche with the cream, prune and rum.
7. To assemble, place one part of the cake on a platter, spread the filling on top and place the other part of the cake on top.
8. Cover the whole cake with whipped cream and decorate with prunes.
9. Refrigerate for 4 hours before serving.

Extra Recipe Option: Hot Chocolate with Rum

Recipes with rum for desserts you already have, now let’s go for one more option! Winter has finally arrived and the demand for broths, soups and hot drinks is always increasing. So, something that pairs perfectly with hot chocolate is rum. Besides giving that special flavor, the drink is another ingredient that will help warm you up. Find out how to prepare this delicacy below.

Hot Chocolate with Rum – Photo: Shutterstock

Time: 35 minutes

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 3 tablespoons of corn starch
• 2 liters of milk
• 3 spoons of cocoa powder
• 200 g of semi-sweet chocolate in pieces
• 1/2 cup creme de cacao liqueur
• 1 teaspoon of rum essence
• sugar to taste

Method of preparation:

1. In a large skillet, bring the condensed milk, cornstarch dissolved in milk, chocolate powder, and dark chocolate over medium heat.
2. Cook for a few minutes.
3. Shortly after, add the cocoa liqueur cream, rum essence, sugar to taste and mix.
4. Finally, remove from heat, leave to cool and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.