Recipe By : New York Cookbook by M. O'Neill
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastry Puddings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Unflavored gelatin (1 env)
3 tb Dark rum
1 tb Water -- cold
1 1/2 c Heavy whipping cream
1/2 c Milk
1 pn Salt
1/4 c Sugar -- +2 tb
2 Eggs -- separated
2 c Nesselrode -- drained
- (recipe preceeds)
1 Baked pie shell (9")
1 oz Semisweet chocolate -- grated,
- for garnish
In a small bowl, dissolve the gelatin in the rum and cold water; set
aside to soften. In a saucepan, scald the cream and milk. Remove from
heat & set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt,
2 tb of the sugar, and the egg yolks. In a steady stream, add the
milk and cream to the mixture, stirring constantly. Set the top of
the double boiler over simmering water and cook, stirring constantly,
until the mixture is thick, 10 minutes. Do not oil. Remove from heat
and stir in gelatin mixture. Set aside.
In a bowl, beat the egg whites with remaining 1/4 c sugar until stiff
peaks form. Fold Nesselrode into the egg whites, then fold the
mixture into the reserved gelatin mixture. Cover and refrigerate for
5 minutes.
Turn mixture into pie shell or spoon into 8 parfait glasses. Chill
until firm. Garnish with chocolate shavings.
