'4 large eggs'
'125g heavy cream Chantilly'
'125g sugar'
'1 cup rum'
'4 large eggs'
'125g heavy cream Chantilly'
'125g sugar'
'1 cup rum'
Whisk together the sugar, eggs, and rum
Bake in a saucepan over low heat until the mixture thickens and becomes smooth
Continue whisking off heat until cooled
Add whipped heavy cream and slowly fold in egg whites that have been beaten to a snowy consistency
Pour into a mold and refrigerate for 8 hours
Remove from the mold onto a napkin-lined tray and serve immediately.
