Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Macadamia nuts -- finely chopped
1/4 c Water -- cold
2 ts Unflavored gelatin
4 Egg yolks
1/2 c Sugar
1/2 c Water -- boiling
5 tb Dark rum
1 t Lemon zest
4 Egg whites
1 pn Salt
1 Pie shell -- 10"
1/2 c Heavy cream -- chilled
2 tb Superfine sugar
Pour 1/4 cup cold water into a heatproof glass measuring cup,
sprinkle in the gelatin and let soften 2-3 minutes. Set the cup in
a skillet of simmering water and stir the gelatin over low heat
until it dissolves. Remove skillet from heat, but leave the cup in
to keep the gelatin warm.
With a whisk or electric beater, beat the yolks until well blended.
Slowly add 1/4 cup of the regular sugar and continue beating until
the yolks are thick enough to fall in a ribbon when the beater is
lifted from the bowl. Beating constantly, pour in the boiling water
in a thin stream then pour the mixture into a 1 1/2 to 2 quart
enameled or stainless steel saucepan. Stir over low heat until it
thickens into a custard heavy enough to coat the spoon. Do not let
custard boil, or it may curdle. Remove the pan from the heat and
stir in the dissolved gelatin, then strain the custard through a
fine sieve set over a deep bowl and add 3 tb rum and the lemon
peel. Let the custard cool to room temperature, stirring
occassionally to prevent it from setting.
In a separate bowl, beat egg whites and salt with a clean whisk or
beater until they are frothy. Sprinkle in the remaining regular
sugar and continue beating until the whites form peaks. Stir about
1/4 of the whites into the custard, then pour it over the remaining
egg whites and fold together with a spatula. Fold in 1 1/4 cup of
the nuts, pour the chiffon mixture into the pie shell and smooth
the top with the spatula. Refigerate until served.
Just before serving, beat the heavy cream with a wire whisk or
mixer until it thickens. Add the superfine sugar and the remaining
2 tb rum, continue beating until the cream is stiff. With a
spatula, spread the cream over the pie, sprinkle remaining nuts
over the top.
