Day before or early in the day: In small bowl, combine gelatine, ¼ cup sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then gelatime mixture. Cook over hot, not boiling water, stirring untill custard coats spoon. Stir in rum. Refridgerate, stirring occasionally, until mixture mounds when dropped from spoon. Beat until just smooth. In medium bowl, beat egg whites untill fairly stiff; gradually add ¼ cup sugar, beating until stiff. Fold in custard and ½ cup heavy cream. Turn into pie shell; sprinkle with nutmeg. Refridgerate until set. Just before serving: Top pie with ½ cup heavy cream, sprinkle with shaved chocolate, or drizzle grenadine
Your Holiday Bavarian Pie is ready. Happy cooking!
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