1/2 cup of sugar
2 tablespoons of cornstarch
2 cups of milk
2 egg yolks, separated
2 teaspoons of unsalted gelatin, softened
3 tablespoons of cold water
2 tablespoons of rum
30 grams of bittersweet chocolate, melted and cooled
1/3 cup of sugar
1/2 cup of sugar
2 tablespoons of cornstarch
2 cups of milk
2 egg yolks, separated
2 teaspoons of unsalted gelatin, softened
3 tablespoons of cold water
2 tablespoons of rum
30 grams of bittersweet chocolate, melted and cooled
1/3 cup of sugar
In a saucepan, combine 1/2 cup of sugar and cornstarch
Mix the milk with the egg yolks and add to the sugar mixture, stirring well
Cook over medium heat, stirring constantly, until the mixture thickens slightly
Reserve 1 cup of the pudding mixture and set aside
Soak the gelatin in cold water
Add the softened gelatin to the remaining pudding mixture and stir well
Add the rum and stir to combine
Refrigerate, stirring occasionally, until the mixture thickens slightly
Fold the cooled chocolate into the reserved pudding mixture
Pour into individual serving cups or a large serving dish
Beat the egg whites until stiff peaks form
Gradually add 1/3 cup of sugar, beating well after each addition, until stiff peaks form
Gently fold in the remaining pudding mixture, being careful not to deflate the egg mixture
Spread over the chocolate mixture
Refrigerate for at least 3 hours, or until firm
If desired, top with whipped cream and sprinkle with chocolate shavings
Serve 6-8 portions.
