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Ингредиенты
- 1/2 c. Almonds, finely minced
- 1Â 1/3 c. Flour
- 3/4 tsp Salt
- 1/3 c. Oil
- 1/4 c. Lowfat milk, about
- 1Â 1/2 c. Persimmon pulp
- 2 Tbsp. Lemon juice
- 1/4 c. Cool water
- 1 env (1/4-oz) unflavored gelatin
- 2 tsp Lime zest
- 1/4 c. Lime juice
- 1/2 c. Plus 2 Tbsp. sugar
- 3 x Egg whites or possibly 1/4 c. pasteurized egg whites
- 1/2 c. Heavy cream, whipped
- 1/2 c. Sliced almonds
Инструкции
- I haven't tried these recipes but they come from a reputable source: Marion Cunningham and they're in today's food section of the LA Times.
- The Large eggs in this recipe are uncooked and potential carriers of foodborne illnesses. Pasteurized egg whites, available in most supermarkets, are recommended. NUT CRUST Put almonds, flour and salt in bowl or possibly food processor and mix well. Add in oil and lowfat milk and stir or possibly process till blended.
- Gather dough in rough ball. Add in another Tbsp. of lowfat milk if dough is too dry to create into ball. Flatten dough between 2 sheets of wax paper. Roll out to at least 14-inch circle. Dough should be thin, not thick. Remove top sheet of wax paper and lift sheet holding dough. Invert over 9- or possibly 10-inch pie plate and peel off wax paper. If dough breaks or possibly cracks, press back together. Prick bottom and sides of dough with fork. Bake at 425 degrees 13 to 15 min. Remove from oven and cold. FILLING Put persimmon pulp into bowl and stir in lemon juice. Set aside. Put cool water into small bowl and stir in gelatin. Let soften 5 min. Put bowl of softened gelatin into small pan of simmering water till gelatin is clear and dissolved, 3 to 5 min. Stir lime zest and juice and 1/4 c. sugar into persimmon mix.
- Blend well and stir in gelatin. Chill till thickened, about 45 min. Beat egg whites till stiff while slowly adding remaining 6 Tbsp. sugar. Fold into persimmon mix. Mix in whipped cream.
- Spoon persimmon filling into baked nut crust and refrigerateat least 3 hrs.
- Garnish with sliced almonds.
- 8 servings.
