Beat the whole egg, yolks and sugar with the whisk of the hand mixer to a cream. Slowly add the Federweiss and whip in the water bath in about 10 minutes until thick and frothy (the cream should cover the back of a spoon thickly). Squeeze out the gelatine and dissolve it in the cream. Take the bowl out of the water bath and place in cold water, keep beating until the bowl is just lukewarm.
Whip the cold cream until stiff and fold in carefully when the cream has cooled down completely. Fill into molds and freeze in the frozen food. The cream remains quite smooth due to the high cream content, so that it can also be frozen in a larger bowl. Then cut off the cams to serve.
All kinds of fruit sauces go well with it, the juice of cooked white peaches with a few small cubes of peach meat in them goes well.
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