Beat the egg with sugar, cinnamon and rum over a water bath until creamy. Continue beating until a medium-strength cream is obtained (a little firmer than a parfait that would later be made with cream).
Beat the soy cream with the oil and salt vigorously (e.g. in a blender) and fold into the cold cream. The soy cream stays quite runny. Do not expect a firm foam, as would be the case with normal cream.
Finally stir in the grated nutmeg. Depending on the amount, chill in the freezer for 4-6 hours. Stir 2-3 times in between. If necessary, it can also be done without stirring, e.g., overnight. Then the parfait becomes quite firm and has to be taken out of the freezer some time before serving.
Serve in iced glasses. Depending on your taste, the parfait can e.g., can be garnished with abrasion from orange peel or grated dark chocolate.
Remarks:
This parfait (without chocolate, of course) is also suitable for those with lactose or milk protein allergies.
The amount of grated nutmeg appears high, but it is intentional. On the one hand, I use a nutmeg grinder, which slices somewhat coarser flakes from the nut, and on the other hand, the nutmeg flakes are not heated, so that it is more difficult for them to assert themselves against the sugar in terms of taste.
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