*  Exported from  MasterCook  *
 
                            Cappuccino Mouse Pie
 
 Recipe By     : Sean Coate <scoate@SIRINET.NET>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  tsp           Knox unflavored gelatine
      1/2  c             cold water, divided
      1/2  c             1% milk
      1/2  c             plus 3 Tbsp granulated sugar, divided
    3      Tbsp          instant espresso powder or regular instant
    1      tsp           unsweetened cocoa
      1/8  tsp           cinnamon
    1      Pinch         salt
    2      Tbsp          coffee liqueur (such as Kahlua)
    1      tsp           vanilla extract
      1/8  teaspoon      cream of tartar
    2      large         egg whites, at room temperature
      1/4  cup           heavy cream, chilled
    1                    Chocolate Crumb Crust (see below),
                         prepared through Step 2 and refrigerated
                         Chocolate-covered espresso beans (optional
 
 Advance Preparation: Crust can be prepared several hours in advance; it must
 chill for at least 30 minutes before it is filled. The filled pie must be
 refrigerated for at least 3 hours, or 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
 gelatine over 1/4 cup of the cold water, and set aside to soften about 3
 minutes. Then place over low heat and stir until the gelatine is dissolved;
 do not boil. Remove the pan from the heat and whick in the milk, 3 Tbsp of
 the sugar, the espresso of coffee powder, cocoa, cinnamon, and salt.
 
 2. Return the pan to low heat and whisk for about 3 minutes, until the sugar
 is dissolved. Remove the pan from the heat and stir in the coffee liqueur
 and vanilla. Pour the mixture into a large heatproof bowl and set aside at
 room temperature.
 
 3. Prepare the meringue: In a 1 1/2-quart saucepan, stir together the
 remaining 1/4 cup water, remaining 1/2 cup sugar, and the cream of tartar.
 Set over medium heat and cook, gently swirling the pan several times, until
 the sugar is dissolved. To prevent sugar crystallization, wash down the pan
 sides witha  pastry brush dipped in cold water. If you have a candy
 thermometer, clip it to the pan. Increase the heat to medium high and boil
 without stirring until the thermometer reads 239 degrees to 242 degrees F,
 or until 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 until 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 (do not scrape in the hardened bits from the sides).
 Continue whipping until the whites feel cool and form stiff peaks, about 5
 minutes. Set aside.
 
 6. Preapre an ice water bath, with a tray or 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 until it chills and thickens to the consistency of
 raw egg whites. Don't let it set completely; if it chills too much and feels
 stiff, place it over a pan of hot water and stir or whisk briefly until
 smooth and creamy (like soft pudding).
 
 7. Whisk about 1 cup of the cooled meringue into the coffee mixture to
 lighten it, then fold in the rest of the meringue.
 
 8. In a clean medium bowl, using clean beaters, whip the cream until soft
 peaks form. Fold the whipped cream into the coffee-meringue mixture. Don't
 worry if a few streaks of white remain.
 
 9. Turn the mousse into the chilled crust, and smooth the top. Refrigerate
 for at least 3 hours, or overnight. Just before serving, if desired, 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 safflower oil
 1 Tbsp unsalted butter, melted
 1 Tbsp skim milk, or as needed
 1/2 tsp cinnamon
 
 1. Process the crumbled cookies into crumbs (1 1/2 cups) in the food
 processor. Add the remaining ingredients and pulse just to blend.
 
 2. Turn crumbs into a 9-inch pie plate and pinch them together. They chould
 cling together well; if they seem too dry and crumbly, add another drop or
 two of milk. Press the crumb mixture firmly and evenly against the sides and
 bottom of the pan. Refrigerate to chill, and firm before filling.
 
 from “Have Your Cake and Eat It Too”
 
                    
 
 
 
 
 
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