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Ingredientes
- 1 3/4 tsp Knox unflavored gelatine
- 1/2 c. cool water, divided
- 1/2 c. 1% lowfat milk
- 1/2 c. plus 3 Tbsp granulated sugar, divided
- 3 Tbsp. instant espresso pwdr or possibly regular instant
- 1 tsp unsweetened cocoa
- 1/8 tsp cinnamon
- 1 pch salt
- 2 Tbsp. coffee liqueur (such as Kahlua)
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 2 lrg egg whites, at room temperature
- 1/4 c. heavy cream, chilled
- 1 x Chocolate Crumb Crust (see below), prepared through Step 2 and refrigerated Chocolate-covered espresso beans (optional
Direcciones
- Advance
- Preparation: Crust can be prepared several hrs in advance; it must refrigeratefor at least 30 min before it is filled. The filled pie must be refrigerated for at least 3 hrs, or possibly overnight, before serving.
- Special Equipment: 9-inch pie plate, pastry brush, candy thermometer
- (optional)
- 1. Prepare the coffee base for the mousse: In a small saucepan, sprinkle the gelatin over 1/4 c. of the cool water, and set aside to soften about 3 min. Then place over low heat and stir till the gelatin is dissolved; don't boil. Remove the pan from the heat and whisk in the lowfat milk, 3 Tbsp of the sugar, the espresso of coffee pwdr, cocoa, cinnamon, and salt.
- 2. Return the pan to low heat and whisk for about 3 min, till the sugar is dissolved. Remove the pan from the heat and stir in the coffee liqueur and vanilla. Pour the mix into a large heatproof bowl and set aside at room temperature.
- 3. Prepare the meringue: In a 1 1/2-qt saucepan, stir together the remaining 1/4 c. water, remaining 1/2 c. sugar, and the cream of tartar. Set over medium heat and cook, gently swirling the pan several times, till the sugar is dissolved. To prevent sugar crystallization, wash down the pan sides with a pastry brush dipped in cool water. If you have a candy thermometer, clip it to the pan. Increase the heat to medium high and boil without stirring till the thermometer reads 239 degrees to 242 degrees F, or possibly till a drop of the syrup forms a soft ball when dropped in ice water.
- 4. While the syrup is cooking, begin to whip the egg whites in a medium bowl: Whip till medium peaks form.
- 5. When the syrup reaches the specified temperature, remove it from the heat, and gradually pour it over the whites while whipping them at medium-low speed. Pour the syrup in a steady stream between the sides of the bowl and the beaters (don't scrape in the hardened bits from the sides). Continue whipping till the whites feel cold and form stiff peaks, about 5 min. Set aside.
- 6. Prepare an ice water bath, with a tray or possibly two of ice cubes in a large bowl, water, and a few sprinkles of salt. Set the bowl of coffee base in the ice water bath and stir till it chills and thickens to the consistency of raw egg whites. Do not let it set completely; if it chills too much and feels stiff, place it over a pan of warm water and stir or possibly whisk briefly till smooth and creamy (like soft pudding).
- 7. Whisk about 1 c. of the cooled meringue into the coffee mix to lighten it, then mix in the rest of the meringue.
- 8. In a clean medium bowl, using clean beaters, whip the cream till soft peaks form. Fold the whipped cream into the coffee-meringue mix. Do not worry if a few streaks of white remain.
- 9. Turn the mousse into the chilled crust, and smooth the top.
- Chill for at least 3 hrs, or possibly overnight. Just before serving, if you like, arrange a ring of chocolate-covered espresso beans around the rim of the pie.
- Yield: one 9-inch pie; 12 servings
- CHOCOLATE CRUMB CRUST
- About 25 chocolate wafer cookies, crumbled 2 Tbsp canola or possibly safflower oil1 Tbsp unsalted butter, melted1 Tbsp skim lowfat milk, or possibly as needed1/2 tsp cinnamon
- 1. Process the crumbled cookies into crumbs (1 1/2 c.) in the food processor. Add in the remaining ingredients and pulse just to blend.
- 2. Turn crumbs into a 9-inch pie plate and healthy pinch them together. They should cling together well; if they seem too dry and crumbly, add in another drop or possibly two of lowfat milk. Press the crumb mix firmly and proportionately against the sides and bottom of the pan. Chill to chill, and hard before filling.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 594g | |
| Calories 987 | |
| Calories from Fat 155 | 16% |
| Total Fat 17.53g | 22% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 370mg | 15% |
| Potassium 449mg | 13% |
| Total Carbs 190.9g | 51% |
| Dietary Fiber 0.5g | 2% |
| Sugars 188.37g | 126% |
| Protein 13.19g | 21% |
