| 1 | Put water in a pan. |
| 2 | Sprinkle gelatin on top; let stand at least 5 minutes. |
| 3 | Beat egg yolks and sugar together until pale and fluffy. |
| 4 | Add lime and lemon rind; mix to blend. |
| 5 | Cook gelatin mixture over low heat until dissolved. |
| 6 | Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. |
| 7 | Don"t let mixture boil or it may curdle. |
| 8 | Remove from heat; stir in rum, lemon and lime juices. |
| 9 | Cool until just beginning to gel. |
| 10 | This can be hastened by setting bowl on bed of ice. |
| 11 | Stir occasionally to prevent jelly forming. |
| 12 | Whisk cream in bowl until soft peaks form. |
| 13 | Fold whipped cream and beaten egg whites into gelatin mixture. |
| 14 | Pour into prepared dish. |
| 15 | Chill. |
| 16 | Decorate with whipped cream, violets, and lime slices. |
