Ingrédients pour Karen's White Russian Mousse Pie
- Chocolate Wafer Crumbs
- Butter
- ¼ cup granulated sugar (for crust) + 3 tablespoons granulated sugar (for egg whites) + 2 tablespoons granulated sugar (for topping)
- Unflavored Gelatin
- Cold Water
- Eggs
- ½ cup + 1 tablespoon Kahlúa (for filling) + 3 tablespoons Kahlúa (for topping)
- 2 tablespoons vodka
- Whipping Cream
- White Chocolate Curls
- Chocolate curls (optional)
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Comment préparer Karen's White Russian Mousse Pie
- **Make the Crust:** In a 9-inch springform pan, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom and up the sides of the pan.
- **Chill the Crust:** Refrigerate the crust for at least 30 minutes to firm up.
- **Bloom the Gelatin:** In a small bowl, sprinkle 2 teaspoons unflavored gelatin over ¼ cup cold water. Let it sit for 5 minutes to bloom.
- **Dissolve the Gelatin:** Place the bowl of bloomed gelatin over a pan of simmering water (double boiler) and stir until completely dissolved.
- **Whisk the Yolks:** In a large bowl, whisk together 4 large egg yolks and ¼ cup granulated sugar until pale and thick.
- **Combine Gelatin and Yolks:** Gradually whisk the dissolved gelatin into the egg yolk mixture.
- **Add the Liqueur:** Gently blend in ½ cup + 1 tablespoon Kahlúa and 2 tablespoons vodka.
- **Chill the Filling:** Place the bowl in a larger bowl filled with ice and stir until the mixture begins to thicken, about 5 minutes.
- **Whip the Egg Whites:** In a clean, dry bowl, beat 4 large egg whites to soft peaks. Gradually add 3 tablespoons granulated sugar and beat until stiff and glossy.
- **Fold in Egg Whites:** Gently fold the whipped egg whites into the Kahlúa mixture.
- **Whip the Cream:** In a separate bowl, beat ½ cup heavy cream to stiff peaks.
- **Combine and Chill:** Fold the whipped cream into the mousse mixture. Pour the filling into the chilled crust.
- **Refrigerate:** Refrigerate the pie for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
- **Make the Topping:** In a clean bowl, beat 1 cup heavy cream to soft peaks. Add 3 tablespoons Kahlúa and 2 tablespoons granulated sugar. Beat until stiff peaks form.
- **Decorate and Serve:** Swirl the Kahlúa whipped cream topping over the chilled pie. Garnish with chocolate curls (optional). Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
117g
Fat
77g
Carbs
13g
