Serves 4 - 6
Preparation: Beat 1 egg white stiff.
Whip 1 C. cream until foamy, gradually add 6 T. confectioners sugar and beat until very stiff.
Add 2 T. rum, beat.
Fold in stiff egg white.
Pour into chilled fluted molds or heavy paper cups.
Sprinkle with 4 tsp. toasted chopped almonds.
Place molds on freezing tray; freeze until firm.