Ingredients
1 Tbs. plain gelatin
¼ cup cold water
1 cup boiling water
1 cup sugar
4 egg whites
1 Tbs. rum
2 Tbs. cocoa
½ cup ground almonds
Custard Sauce (recipe below)
Custard Sauce:
Beat 4 egg yolks and ¼ cup sugar; mix in 1/8 teaspoon salt and 2 cups milk. Cook in top of double boiler over simmering water, stirring frequently. When custard has thickened, stir in 2 tablespoons rum. Chill sauce.
Directions
Soften gelatin in the cold water; pour boiling water over gelatin; add sugar and stir until dissolved. Let cool, then chill until slightly firm. Beat egg whites until stiff; fold into gelatin. Add rum. Divide in half and mix cocoa into one portion. Spoon into a lightly oiled 4-cup mold, alternating white and chocolate layers and sprinkling ground almonds between layers. (Most interesting if you have two white layers and two chocolate layers.) Chill until firm (several hours or overnight). To serve, unmold dessert onto plate and spoon chilled Custard Sauce over and around. Cut into wedges.
Makes 6 to 8 servings. |
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