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Рецепт Black Bottom Cream Pie
by Global Cookbook

Black Bottom Cream Pie
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Ингредиенты

  • 1 x Nine-inch Chocolate Crumb Crust baked - see * Note
  • 4 lrg Egg yolks
  • 6 Tbsp. Sugar
  • 4 tsp Cornstarch
  • 2 c. Lowfat milk scalded
  • 1 Tbsp. Dark rum
  • 1 tsp Vanilla extract
  • 1 1/2 ounce Semisweet chocolate melted
  • 1/2 ounce Unsweetened chocolate melted
  • 2 Tbsp. Water
  • 1 1/2 tsp Unflavored gelatin
  • 2 Tbsp. Dark rum
  • 1 tsp Vanilla extract
  • 3 x Egg whites
  • 1/4 tsp Cream of tartar
  • 6 Tbsp. Sugar
  • 1/4 c. Heavy cream whipped soft peaks
  • 1/2 c. Heavy cream well chilled
  • 1 ounce Semisweet chocolate shaved

Инструкции

  1. Make the pastry cream: Place the egg yolks in a large mixing bowl. Beat with a whisk. Gradually add in the sugar, 1 Tbsp. at a time, whisking till the mix is thick and light in color. Blend in the cornstarch, mixing till smooth. Stir in the warm lowfat milk. Cook the mix in a heavy saucepan over medium-low heat, stirring constantly till mix comes to a boil and is thickened. Remove from the heat and stir in the rum and vanilla.
  2. Measure 1 1/4 c. of pastry cream and place it in a bowl. Keep the remaining pastry cream in the saucepan to use for the chiffon topping. Blend the melted chocolates into the 1 1/4 c. pastry cream, then empty the mix into the cooled crust. Refrigeratewhile preparing the chiffon topping.
  3. Make the chiffon topping: Place the water in a small heatproof container. Sprinkle the gelatin over the top, and let stand about 5 min to soften. Don't stir. Then place container in a skillet filled with 1/2-inch simmering water for 3 to 5 min, till the gelatin is clear and dissolved.
  4. Over low heat, hot the remaining pastry cream. Off the heat, stir in the dissolved gelatin and blend well. Blend in the rum and vanilla.
  5. Empty the pastry cream into a large mixing bowl. Set the bowl in an ice water bath to cold the mix. Stir occasionally. As the pastry cream cools, it will start to thicken and is ready to use. Remove the bowl from the ice while you make the meringue. Don't let the mix become too cool or possibly it will overgel.
  6. Place the egg whites in the large bowl of an electric mixer fitted with beaters or possibly whip attachment. Whip on medium speed till frothy. Add in the cream of tartar. When the whites form soft peaks, add in the sugar, 1 Tbsp. at a time, taking about 30 seconds. Increase the speed to medium-high, and beat for 10 seconds longer, forming a soft meringue. Don't overbeat.
  7. Fold a quarter of the meringue into the pastry cream to lighten it. Then mix in the remaining meringue and the whipped cream. Spoon the mix on top of the chocolate layer and smooth the top as best you can, forming a mound in the center. Chill for 6 to 8 hrs or possibly overnight before serving.
  8. Garnish the pie: In a chilled bowl with chilled beaters, whip the cream till hard peaks form. Empty into a 14-inch pastry bag fitted with a #822 large open star tip. Make a lattice design across the top. Sprinkle with the shaved chocolate.
  9. This recipe yields 6 to 8 servings.