RompopeTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:116.7 kcal
Proteins:4.1 g
Fats:4.3 g
Carbohydrate:16.1 g
Fibers:0.3 g
Sugar:15.6 g
Cholesterol:73.7 mg
Sodium:43.6 mg
Calcium:119.8 mg
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VIDEOS OF RECIPES
scrambled eggs
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egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
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pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
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scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
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tempura vegetables
beets salad
buttercream
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breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
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truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
rum, as desired
6
egg yolks
1500
ml
milk
250
ml
sugar
125
ml
almonds
METHOD
- Soak the almonds in boiling water and peel them;
- mix them in a blender with a little milk to liquefy;
- heat the milk in a saucepan; add the sugar and almond “cream”; stir constantly with a wooden spoon until the sugar is dissolved and the mixture is creamy; remove from the heat;
- beat the egg yolks with the rum; pour into the milk mixture, continuing to stir, until the mixture is smooth and well-blended;
- pour into bottles; refrigerate and serve as is.
CHEF'S NOTES
In the 18th century, there were many convents in Mexico and the nuns played an important role in the evolution of Mexico’s cuisine. Rompope, a lawyer from Santa Clara, became famous throughout the country when the sisters invented an invigorating drink for him; in the ensuing two centuries Mexican women adopted this rum, milk and egg yolk-based beverage... while men have generally prefered tequila.
The quantity of rum is left up to the drinker. Mexican women sometimes make several bottles, using only a hint of rum for flavor, in order to give the drink to children and the elderly.
