Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Soften gelatin in cold water. Beat yolks. Add top milk and one-quarter cup of the sugar. Cook
in top of double boiler until thick, stirring constantly. Add gelatin and stir until dissolved.
Combine nutmeg, vanilla, salt and rum flavoring and stir to smooth paste. Fold into custard. Cool,
and when mixture begins to thicken, fold in stiffly beaten egg whites to which remaining 1/4 cup
sugar has been added, and whipped cream and fruit. Turn into 1 pint mold that has been rinsed out
in cold water first. Chill until firm. When ready to serve, unmold onto platter and sprinkle with
grated chocolate.
*Top milk is the cream layer that rises to the top of unhomogenized whole milk. You may try to
substitute light cream for top milk.
Serve 5-6.