Snowden House Rum Mousse

• 1 1/2 dozen almond macaroons, broken into pieces
• 1/4 cup butter or margarine, melted
• 2 envelopes unflavored gelatin
• 3 tablespoons cold water
• 1 cup light rum
• 6 egg yolks
• 1 1/2 cups sugar, divided
• 2 cups whipping cream, divided
• 2 egg whites
• 2 tablespoons sugar
• 1 tablespoon light rum

1. Place macaroons on a baking sheet. Bake at 300u0b0 for 15 minutes or until lightly browned. Cool completely. Place macaroon pieces between two pieces of waxed paper; using a rolling pin, finely crush macaroons. Combine macaroon crumbs and butter in a small mixing bowl, stirring to blend well. Set aside 1/4 cup crumb mixture. Place remaining mixture in a plastic wrap-lined 6 1/2-cup ring mold. Press crumbs on bottom and halfway up sides of mold. Set mold aside.
2. Soften gelatin in cold water; set aside. Place 1 cup rum in top of a double boiler. Heat over boiling water. Remove from heat. Add softened gelatin, stirring until gelatin dissolves. Cool completely.
3. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually add 1/2 cup sugar, beating constantly. Add cooled rum - gelatin mixture; beat well.
4. Beat 1 cup whipping cream until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold into rum mixture.
5. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into rum mixture. Spoon mixture into prepared mold. Cover and refrigerate overnight.
6. Beat remaining 1 cup whipping cream until foamy. Gradually add 2 tablespoons sugar and 1 tablespoon rum, beating until soft peaks form. Unmold mousse onto a serving platter. Garnish with whipped cream and reserved crumb mixture. Slice and serve immediately.

almond macaroons, butter, unflavored gelatin, cold water, light rum, egg yolks, sugar, whipping cream, egg whites, sugar, light rum

Taken from www.myrecipes.com/recipe/snowden-house-rum-mousse (may not work)