1 tbsp. unflavored gelatin
1 (8 oz.) pkg. cream cheese, room temperature
1/2 c. sugar
1/4 c. milk
1/4 c. lemon juice
1 tbsp. rum
1/2 tsp. grated lemon rind
3 egg whites, stiffly beaten
1 c. heavy cream, whipped

Soften gelatin in 1/2 cup water and dissolve over low heat. Blend cream cheese with sugar. Add milk, lemon juice, rum, lemon rind, and gelatin mixture. Chill until thickened.

Whip mixture well. Fold in egg whites and whipped cream. Pour into a well- oiled 1-quart mold and chill until set.

BRANDY SAUCE:

3/4 c. sugar
1 tbsp. cornstarch
1 c. water
3 egg yolks, beaten
1 tbsp. brandy