1 3/4 ts Knox unflavored gelatine
1/2 c Cold water, divided
1/2 c 1% milk
1/2 c Plus 3 Tbsp granulated
-sugar, divided
3 tb Instant espresso powder or
-regular instant
1 ts Unsweetened cocoa
1/8 ts Cinnamon
1 pn Salt
2 tb Coffee liqueur (such as
-Kahlua)
1 ts Vanilla extract
1/8 ts Cream of tartar
2 lg Egg whites, at room
-temperature
1/4 c Heavy cream, chilled
1 Chocolate Crumb Crust (see
-below), prepared through
-Step 2 and refrigerated
Chocolate-covered espresso
-beans (optional
-CHOCOLATE CRUMB CRUST-
25 Chocolate wafer cookies,
-crumbled, about
2 tb Canola or safflower oil
1 tb Unsalted butter, melted
1 tb Skim milk, or as needed
1/2 ts Cinnamon
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 gelatin 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 gelatin is dissolved;
do not boil. Remove the pan from the heat and whisk 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 with a 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. Prepare 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
(Continued in part 2)
Yields
1 Servings