Black Bean Mousse

In a small saucepan, bring the black beans, butter, and water to a boil over high heat, stirring constantly

Reduce heat and simmer for 4 minutes. Reserve

In a medium-sized bowl, whisk together the egg yolks in a double boiler

Beat with a wire whisk until thickened and coats the back of a spoon

Remove from heat and add the rum

Place over an ice bath and let cool, stirring occasionally

In a large bowl, combine the cooled black bean mixture and whipped cream, mixing until smooth

Beat the egg whites in a separate bowl until stiff peaks form and fold into the cream mixture

Pour into a decorative mold with capacity for 1.5 liters and place in freezer or refrigerator for at least 6 hours

Remove from freezer and let sit at room temperature for 15 minutes before unmolding

Serve immediately

325 calories per serving

Note: You can substitute fresh heavy cream with canned cream of milk if desired, using without whipping.