1 pre-made 9 Inch graham cracker crust
1 envelop powdered gelatin
1 cup whipping cream
3 egg whites
1/4 cup sugar
180 ml milk
90 ml Baileys
90 ml Irish whiskey
2 teaspoons coffee crystals
2 teaspoons cocoa

Set the crust aside

Blend the Baileys, whiskey, and half the milk in a small bowl and set them aside as well.

 In a small microwave-resistant bowl or saucepan, mix the remaining milk with the coffee crystals and cocoa: whisk until completely blended.

Whisk the egg whites until the soft-peak stage. Add the sugar tablespoon by tablespoon until stiff peaks form. Set the egg whites aside.
In another small bowl, whip the cream until firm. Set aside.

Heat the milk/coffee/cocoa mixture until just about to scald: or microwave until steaming hot.

 When hot, sprinkle the gelatine over the surface of the mixture and whisk in until completely blended. Transfer into a larger bowl and continue whisking until the mixture cools a little. Then add the Baileys / whiskey / milk mixture and continue to whisk together until completely blended.

 Add the whipped cream to the egg whites and fold together a little. Then add this mixture to the liquid in the large bowl and fold in gently until completely combined with the liquid ingredients.

 Pour the mixture into the prepared pie crust and chill for at least several hours: overnight would be better.

 The next day, about an hour before you’re ready to serve the pie, stick it in the freezer. At serving time, cut the pie into as many serving portions as desired, whip fresh cream, and top each serving of the mousse pie with it. If you like, grate a little chocolate over the top. Stick the rest of the pie back in the freezer: it will keep there for a week to ten days before the cream starts losing its flavor to the freezing process.


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