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Sunday, 10 February 2008

White Russian Pie

Serves: 6-8

340 gr chocolate wafer crumbs
5 Tbsps. butter or margarine, melted
7 Tbsps. coffee liqueur, divided
1 envelope Knox unflavored gelatine
6 Tbsps. sugar, divided
3 eggs, separated
120 ml water
60 ml vodka
240 ml whipping cream, whipped
chocolate curls, for garnish

Preheat oven to 176 degrees. Combine crumbs, butter and 4 Tbsps. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely.

Combine gelatine and 4 Tbsps. sugar in medium saucepan. Stir in eggyolks and water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsps. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.

Beat eggwhites in medium bowl until soft peaks form; gradually add remaining 2 Tbsps. sugar abd beat until stiff and glossy. Fold into gelatine mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm. Garnish with chocolate curls.

♥12:48 am