Pumpkin Parfaits
1 envelope unflavored gelatin
1/2 sup sugar
1/2 t salt
1/2 t allspice
1/2 t cinnamon
1/2 t nutmeg
3 eggs, separated
3/4 cup milk
1 cup canned solid pack pumpkin
or home cooked thick pumpkin puree
1/2 pint heavy cream
1 t rum, if desired
[how to make]
*In a medium saucepan thoroughly stir together the gelatin, 1/4 cup of sugar, the salt, allspice, cinnamon, ginger and nutmeg.
*In a small mixing bowl beat together the egg yolks and milk until combined; gradually stir into gelatin mixture.
*Add pumpkin and mix well.
*Place over low heat and stir constantly until gelatin dissolves, about 5 minutes.
*chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
*In a medium mixing bowl, beat egg whites until soft peaks form; gradually beat in the remaining 1/4 cup sugar and continue to beat, if necessary. until stiff peaks form; fold into pumpkin mixture.
*In a small mixing bowl without washing beater, beat cream until stiff, adding rum if used.
*In parfait glasses alternate layers of pumpkin mixture and cream.
*Chill 2 to 3 hours before serving.
*Garnish, if desired, with toasted coconuts.
-makes 6-
Note: I found this recipe in "The Seattle Times".
Labels: parfait recipe, pumpkin dessert recipe, pumpkin parfaits recipe