Puree peaches together with lemon juice, 50 g sugar and rum. In a small saucepan put water with the remaining 40 g of sugar and let it boil for two minutes. Shake hard snow egg whites and add to the end of a stream of slightly cooled syrup until the mixture is cool. Beat the cream and mix it with egg whites, only stirring with a spoon. Add the peach puree and stir for a while. Musat surround the spillage in small bowls and put in the freezer for 60 minutes or in the refrigerator for 3 hours. Decorate before holding with slices of fruit of your choice.