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Ingredientes
- 1 tsp unflavored gelatin (1 envelope)
- 3 tsp dark rum
- 1 tsp cool water
- 1 x & 1/2 c heavy (whipping) cream
- 1/2 c. lowfat milk
- 1 pch salt
- 1/4 c. plus 2 Tablespoons sugar
- 2 x Large eggs separated
- 2 c. Nesselrode liquid removed (recipe preceeds)
- 1 x baked 9" pie shell
- 1 ounce grated semisweet chocolate for garnish
Direcciones
- In a small bowl, dissolve the gelatin in the rum and cool water; set aside to soften. In a saucepan, scald the cream and lowfat milk. Remove from heat & set aside to cold slightly.
- In the top of a double boiler, off the heat, whisk together the salt, 2T of the sugar, and the egg yolks. In a steady stream, add in the lowfat milk and cream to the mix, stirring constantly. Set the top of the double boiler over simmering water and cook, stirring constantly, till the mix is thick, 10 minutes. Don't oil. Remove from heat and stir in gelatin mix. Set aside.
- In a bowl, beat the egg whites w/remaining 1/4 c sugar till stiff peaks form. Fold Nesselrode into the egg whites, then fold the mix into the reserved gelatin mix. Cover and chill for 5 minutes.
- Turn mix into pie shell or possibly spoon into 8 parfait glasses. Refrigeratetill hard. Garnish w/chocolate shavings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 950 | |
| Calories from Fat 223 | 23% |
| Total Fat 25.81g | 32% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 423mg | 141% |
| Sodium 358mg | 15% |
| Potassium 554mg | 16% |
| Total Carbs 165.99g | 44% |
| Dietary Fiber 4.7g | 16% |
| Sugars 157.9g | 105% |
| Protein 20.23g | 32% |
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