Set a saucepan filled with water over medium high heat on the stove to come to a low boil.

Add the packet of gelatin to ¼ cup of water in a metal bowl (which will go over the saucepan of hot water) for 5 minutes.

While the water is coming to a low boil and gelatin is soaking, add egg yolks to a different bowl and whisk or beat with a mixer until fully mixed.  Gradually add the sugar and continue beating until fully mixed into a light yellow, thick mixture.  Add the brandy and rum and mix thoroughly.

If 5 minutes has elapsed, place the bowl with gelatin over the hot water and whisk until it is fully dissolved.  Remove from heat to cool for a few minutes.  Pour into yolk mixture and stir to fully combine.

Beat the egg whites until stiff but not dry.  Note:  this cane be done during the time the gelatin was processing.

Beat whipping cream until it forms peaks and add the vanilla.

Fold together the egg whites and whipping cream mixture.  Fold those into the yolk mixture until all are fully combined.  Put into small cocktail glasses or sherbet cups to chill or freeze at least two hours before serving (I froze mine longer and they were light and easy to eat).