- Russell Bell
Add the melted butter to the biscuit crumbs, then add the vanilla essence. Mix well. Press the mixture into a greased 23cm spring-form tin. Freeze for 30 minutes while you make the filling.
Soften the gelatine in the hot water and set aside. Beat the egg whites until stiff.
In a large, deep bowl, melt the chocolate over hot water. Remove and add the egg yolks and sugar. Beat until thick and creamy. Stir in the softened gelatine and water. Add the milk and stir.
Return to heat and cook over hot water, stirring constantly until smooth. This will only take a few seconds.
Place the bowl in a sink half-filled with ice and water. Stir until cool and the filling thickens and begins to set. Add the rum, then fold in a third of the stiffly beaten egg whites, then the remaining two-thirds. Fold in the whipped cream and vanilla essence.
Pour into the frozen crust and chill.
Decorate with whipped cream if desired.