Rum Mousse

½ cup white rum

1 tbsp gelatine (one package)

3 eggs

½ cup sugar

1 cup whipping cream

 

Heat rum in small pot but don’t let it boil.  Sprinkle on the gelatine powder and stir until it’s completely dissolved.  Set aside to cool.

Separate eggs, and beat egg yolks and sugar until creamy

Beat the egg whites until stiff.

Fold the egg mixture as well as the rum into the egg whites

Whip the cream, and fold that in carefully.

Cover bowl with plastic wrap and put into fridge for 24 hours.

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