By Shireen Jamooji
1 large egg 2 tsp castor sugar 30 ml heavy cream ½ tsp pure vanilla extract ¼ tsp pure almond extract 45 ml aged rum Grated nutmeg, for garnish Grated cinnamon, for garnish
Separate the egg yolks from the whites. Beat the yolks until creamy and the whites with a teaspoon of sugar until they form stiff peaks. Gently fold them together with a spoon.
Using a mixer, beat the cream with the almond and vanilla extracts and the remaining teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
Fold the cream into the egg mixture and serve over ice garnished with grated nutmeg and cinnamon.