Katiecooks
New member
Ingredients:
1 tbls. unflavoured gelatin
1/4 C cold water
2 eggs, separated
1/4 C sugar
2 C light cream
6 tbls. sugar
2 tbls. rum
1 9-inch baked pie shell
Whipped cream
Grated sweet chocolate
Directions:
In a small bowl soak the gelatin in the cold water for about 5 minutes. In a separate bowl beat the egg yolks. Add 1/4 C of sugar and the cream. In a saucepan heat the egg yolk mixture and cook until smooth and slightly thickened. Add the gelatin mixture and stir until dissolved. Chill until the mixture just begins to set.
Beat the egg whites until they hold a stiff peak. Gradually add the remaining sugar and beat well. Fold into the chilled mixture and add the rum. Pour the mixture into the pie shell and refrigerate for 3 to 4 hours. Serve with whipped cream and sprinkle with grated chocolate. Yummy!!
1 tbls. unflavoured gelatin
1/4 C cold water
2 eggs, separated
1/4 C sugar
2 C light cream
6 tbls. sugar
2 tbls. rum
1 9-inch baked pie shell
Whipped cream
Grated sweet chocolate
Directions:
In a small bowl soak the gelatin in the cold water for about 5 minutes. In a separate bowl beat the egg yolks. Add 1/4 C of sugar and the cream. In a saucepan heat the egg yolk mixture and cook until smooth and slightly thickened. Add the gelatin mixture and stir until dissolved. Chill until the mixture just begins to set.
Beat the egg whites until they hold a stiff peak. Gradually add the remaining sugar and beat well. Fold into the chilled mixture and add the rum. Pour the mixture into the pie shell and refrigerate for 3 to 4 hours. Serve with whipped cream and sprinkle with grated chocolate. Yummy!!