Black Bottom Parfaits
|Sugar||10 Tablespoon (1/2 Cup Plus 2 Tablespoon, Divided)|
|Skim milk||2 Cup (32 tbs)|
|Eggs||2 , separated|
|Unflavored gelatin||1⁄2 Teaspoon|
|Dutch process cocoa||1⁄4 Cup (4 tbs), sifted|
|Dark rum||1 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Combine 1/2 cup sugar and cornstarch in a medium saucepan,gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Cook 1 minute, stirring constantly.
Remove from heat.
Beat egg yolks at medium speed of an electric mixer until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
Bring mixture to a boil over low heat, and cook 1 minute, stirring constantly.
Remove from heat, and Transfer 1 cup mixture to a small mixing bowl.
Add gelatin to hot custard in small mixing bowl; beat with a wire whisk until gelatin dissolves.
Set aside gelatin mixture to cool completely.
Add cocoa and dark rum to remaining custard in saucepan.
Beat with a wire whisk until cocoa Thoroughly dissolves.
Spoon chocolate custard equally into 6 porfait glasses, and set aside to cool completely.
Beat egg whites (at room temperature) in a medium mixing bowl at high speed of an electric mixer until foamy.
Add cream of tartar and continue to beat until soft peaks form.
Gradually add remaining sugar, one Tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Fold in vanilla.
Beat reserved cooled custard in small mixing bowl with a wire whisk until smooth; fold in beaten egg white mixture.
Spoon meringue mixture evenly over chocolate layer in porfait glasses.
Cover and chill thoroughly.
If desired, garnish with grated chocolate, and fresh cherries.