*  Exported from  MasterCook  *
 
                           MACADAMIA CHIFFON PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Finely chopped macadamia nut
      1/4   c            Cold water
    2       ts           Unflavored gelatin
    4                    Egg yolks
      1/2   c            Sugar
      1/2   c            Boiling water
    5       tb           Dark rum
    1       t            Lemon zest
    4                    Egg whites
                         Pinch of salt
    1                    Pie shell, short crust, 10″
      1/2   c            Heavy cream, chilled
    2       tb           Superfine sugar
 
     Pour 1/4 cup cold water into a heatproof glass
   measuring cup, sprinkle in the gelatin and let soften
   2-3 minutes. Set the cup in a skillet of simmering
   water and stir the gelatin over low heat until it
   dissolves. Remove skillet from heat, but leave the cup
   in to keep the gelatin warm.
     With a whisk or electric beater, beat the yolks
   until well blended. Slowly add 1/4 cup of the regular
   sugar and continue beating until the yolks are thick
   enough to fall in a ribbon when the beater is lifted
   from the bowl. Beating constantly, pour in the boiling
   water in a thin stream then pour the mixture into a 1
   1/2 to 2 quart enemeled or stainless steel saucepan.
   Stir over low heat until it thickens into a custard
   heavy enough to coat the spoon. Do not let custard
   boil, or it may curdle. Remove the pan from the heat
   and stir in the dissolved gelatin, then strain the
   custard through a fine sieve set over a deep bowl and
   add 3 tablespoons of the rum and the lemon peel. Let
   the custard cool to room temperature, stirring
   occassionally to prevent it from setting.
     In a seperate bowl, beat egg whites and salt with a
   clean whisk or beater until they are frothy. Sprinkle
   in the remaining regular sugar and continue beating
   until the whites form peaks. Stir about 1/4 of the
   whites into the custard, then pour it over the
   remaining egg whites and fold together with a spatula.
   Fold in 1 1/4 cup of the nuts, pour the chiffon
   mixture into the pie shell and smooth the top with the
   spatula. Refigerate until served.
     Just before serving, beat the heavy cream with a
   wire whisk or mixer until it thickens. Add the
   superfine sugar and the remaining 2 tablespoons rum,
   continue beating until the cream is stiff. With a
   spatula, spread the cream over the pie, sprinkle
   remaining nuts over the top.
  
 
 
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