| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
A01-sent, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
|
9-or 10-inch graham cracker pie crust; baked 4 to 5 minutes |
| 1/2 |
c |
Brewed coffee; stong and cold |
| 1 |
|
Envelope gelatin powder |
| 2/3 |
c |
Sugar; divided |
| 1 |
pn |
Salt |
| 3 |
lg |
Eggs; separated |
| 6 |
tb |
Irish Whiskey |
| 1/4 |
c |
Coffee liqueur |
| 2 |
c |
Heavy cream |
INSTRUCTIONS
Pour coffee into saucepan and sprinkle gelatin over it. Add salt, yolks,
and 1/3 cup sugar. Blend thoroughly. Place pan over low heat and stir until
gelatin is dissolved and mixture thickens.* Do not boil. Remove from
heat and add whiskey and liqueur. Chill in refrigerator until cool and
starts to thicken. DO NOT LET GEL. Beat egg whites until stiff, gradually
adding remaining sugar. Fold into gelatin. Whip 1 cup of heavy cream and
fold into mixture. Turn into pie shell and chill over night. Before serving
whip remaining cream adding sugar to taste. Garnish with whipped cream and
serve.
* The mixture has to be watched carefully to prevent scorching. A double
boiler can be used, or the microwave. If the microwave is used it must be
stopped frequentlyfor the mixture to be stirred.
Posted to MC-Recipe Digest by Cookin44 <Cookin44@aol.com> on Mar 14, 1998
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