Caribbean Rum Souffle - cooking recipe

Ingredients

6 egg yolks
1 cup sugar
1 tablespoon gelatin
1 tablespoon cold water
1/2 cup boiling water
1/2 cup dark rum
4 egg whites
1/2 pint whipping cream, whipped

Preparation

Beat egg yolks with sugar until thick and lemon coloured.
Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .