Recipe - Macadamia Rum Mousse Pie

MACADAMIA CRUMB CRUST &
TOPPING:
1 cup Finely chopped macadamia
pieces
1 One fourth cup Unbleached; allpurpose flour
1/8 teaspoon Salt
One half cup Sugar
One half teaspoon Cinnamon
1 Stick unsalted butter;
melted and cooled

MACADAMIA RUM FILLING
1 One half cup Heavy cream
1/3 cup Water
1 One half Envelopes unflavored gelatin
4 Egg yolks
1/3 cup Dark rum
One half cup Light brown sugar
One half cup Chopped; toasted macadamias
1 cup Heavy cream; for finishing,
Optional

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 One half to One fourth 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 1/2inch 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
Recipe By : BAKERS' DOZEN (NICK MALGIERI)SHOW #1A19

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 16:46:14 0500

From: Jackie Bordelon jbord@PREMIER.NET