1 tablespoon of unflavored gelatin, 0.5 cup of heavy cream, 1/3 cup of sugar, 1/4 teaspoon of salt, 4 egg yolks, 1 tablespoon of rum, 4 egg whites
1 tablespoon of unflavored gelatin, 0.5 cup of heavy cream, 1/3 cup of sugar, 1/4 teaspoon of salt, 4 egg yolks, 1 tablespoon of rum, 4 egg whites
In a saucepan, combine the gelatin, heavy cream, sugar, and salt
Add 1 1/2 cups of cold water and mix well
Add the egg yolks
Place over low heat and cook until slightly thickened, about 10 minutes, and cover a spoon
Remove from heat
Add the rum and a pinch of nutmeg
Refrigerate until starting to thicken, stirring occasionally
Beat the egg whites until stiff and fold in delicately
Pour into a bowl with a rim, holding 4 cups
Sprinkle with nutmeg
Refrigerate until firm, about 8 hours
Serve.
