Rum raisin à la Malax Loaf, approx. 6 portions
200 g Malax Loaf
200 g raisins
2 dl dark rum
100 g cane sugar
1 dl water
1 l plain yogurt
150 g cane sugar
4 dl double cream
Grind the Malax Loaf into fine crumbs in a blender.
Pour the rum over the raisins. Add the 100 g of sugar. Boil 1 dl of water and pour it over the raisins.
Allow the raisins to soak in the liquid for at least 5 hours, preferably overnight.
Drain the yogurt in a cheesecloth. Allow to drain for at least three hours.
You should end up with approx. 600 g of yogurt. Whisk the 150 g of sugar and the double cream into thin whipped cream that is just thick enough to retain its shape. Carefully mix the drained yogurt into the whipped cream.
Sieve the raisins and collect the liquid. Finely chop the raisins with a knife.
Mix the Malax Loaf crumbs into the raisins. If necessary, add some of the liquid into the mixture to moisten it and to ensure a delicious taste.
Spoon the yogurt mousse and the raisin and Malax Loaf crumb mixture into glasses in layers.