1 c. seedless raisins
Water
1 env. plain gelatin
4 egg yolks
1/8 tsp. salt
1/3 c. brown sugar, packed
1 1/2 tbsp. brandy
1 1/2 tbsp. light rum
1 c. whipping cream

Cover raisins with water, heat to boiling. Drain, cool and chop. Sprinkle gelatin on 1/3 cup water to soften. Place over very low heat, stirring until dissolved. Beat egg yolks with salt until light. Add sugar, brandy, rum and beat until very light. Beat in dissolved gelatin. Whip cream until stiff, fold into egg mixture along with raisins. Turn into 9 inch shell (graham or baked). Chill until firm. Serve with whipped cream.