Macadamia Rum Mousse Pie
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Macadamia Rum Mousse Pie
  Rum    Mousse    Pie  
Last updated 6/12/2012 1:00:09 AM. Recipe ID 23195. Report a problem with this recipe.
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      Title: Macadamia rum mousse pie
      Yield: 4 Servings
           Macadamia Crumb Crust and
      1 c  Finely chopped macadamia
  1 1/4 c  Unbleached, allpurpose
    1/8 ts Salt
    1/2 c  Sugar
    1/2 ts Cinnamon
      1    Stick unsalted butter,
           Melted and cooled
           Macadamia Rum Filling:
  1 1/2 c  Heavy cream
    1/3 c  Water
  1 1/2    Envelopes unflavored
      4    Egg yolks
    1/3 c  Dark rum
    1/2 c  Light brown sugar
    1/2 c  Chopped, toasted macadamias
      1 c  Heavy cream, for finishing,
  Preheat the oven to 400 degrees.
  For the crumb crust: combine the nuts, flour, salt, sugar, and
  cinnamon in a mixing bowl, and stir to mix well. Stir in the melted
  butter and continue stirring until the mixture has absorbed the
  butter. Break the mixture into even 1/2 to 1/4 inch crumbs, rubbing
  with the fingertips. Place half the crumb mixture into a 9 inch Pyrex
  pie pan and press with the fingertips to line the pan evenly. Place
  the remaining crumb mixture, in an even 1/2 inch layer on a cookie
  sheet. Bake the crust and crumbs on the middle rack of the oven about
  20 minutes, until crisp and light golden in color. Cool the crust and
  crumbs on racks.
  For the Mousse Filling: Whip the cream until it holds soft peaks and
  set it aside in the refrigerator. Sprinkle the gelatin on the water
  in a small, heatproof bowl. Allow to soak 5 minutes, then place over
  a small pan of simmering water to melt while preparing the filling.
  When the gelatin is melted, remove from the pan and allow to cool.
  In the bowl of an electric mixer, or another heatproof bowl, whisk
  the egg yolks. Whisk in the rum, then the sugar. Place over a pan of
  gently simmering water and whisk constantly until thickened, about 3
  minutes. If the yolk mixture becomes too hot, it may scramble.
  Remove the bowl from the water and beat by machine, on medium speed,
  until cooled to room temperature. Whisk in the dissolved gelatin,
  then fold in the whipped cream and the chopped nuts.
  Pour the filling into the cooled shell and smooth the top. Cover
  loosely with plastic wrap and chill until set at least 6 hours.
  To finish the pie, top with the baked crumbs. Or whip the optional
  cream, spread half on the mousse and top with the crumbs. Then, pipe
  a border of rosettes of the remaining cream around the edge of the
  pie with a pastry bag fitted with a star tube.
  Yield: one 9-inch pie

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Recipe ID 23195 (Apr 03, 2005)

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