Carefully whip egg with sugar and 1 tbsp. water until warm (about 40 degrees), then cool. Add the gelatine leaves soaked in cold water, then warmed with 2 tbsp water, perfume with rum, mix in whipped cream, fold in nuts and hollow hips. Fill into glasses and set. Pour fruit sauce on top and garnish with whipped cream, whipped cream perhaps sprinkle with grillage (cf. Grillagetorte).
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