|Preparation time||10 minutes+ time for refrigeration|
|Serving Size||1/4 recipe|
|Calories Per Serving||Approximately 561 per serving|
1/4 cup rumchata
1 1/2 cup heavy whipping cream
1 cup powdered sugar
1/4 teaspoon cinnamon
1 -2 teaspoons caramel sauce
1 tablespoon dried pineapple bits(optional)
1/2 Gelatin sachet( I used knor unflavored Gelatin or use Agar Agar for vegetarian version)
1.In a bowl take the rumchata and add the gelatin to it, mix well and heat lightly for 1/2 minute or so until gelatin dissolves, allow to cool.
2.In a mixing bowl take the whipping cream and start whipping it until frothy.
3.Now add the sugar,cinnamon and the cooled rumchata and continue whisking until stiff peaks form about 5 minutes.
4.Transfer to a piping bag and transfer to wine glasses or mousse cups.Chill for 2 hours.
5.To serve sprinkle some pineapple bits on top , then drizzle with caramel sauce and serve with a Churro on top.
Always cool your whipping cream, the bowl and the whisk before making whipped cream or it can get warm and not form stiff peaks.
You can also add chopped macadamia nuts on top
For more flavor you can also drizzle more rumchata on top