Macadamia nut chiffon pie
---------------------------------

to make one 10 inch pie

1/4 cup cold water

2 teaspoons unflavoured gelatine

4 egg yolks

1/2 cup sugar

1/2 cup boiling water

5 tbs. dark rum

1 tsp. finely grated fresh lemon peel

4 egg whites

a pinch of salt

1 & 1/2 cup finely chopped macadamia nuts

a 10 inch short crust pasty pie shell, baked and cooled

1/2 cup heavy cream, chilled

2 tbs. superfine sugar

Pour 1/4 cup of cold water into a sauce pan, sprinkle in the gelatine
and let it soften for 2 or 3 minutes. Then set the sauce pan over low
heat and stir the gelatine until it dissolves. Remove the pan from the
heat.

With a whisk or electric beater, beat the egg yolks until well blended.
Slowly add 1/4 cup of the sugar and continue beating until the yolks are
thick enough to fall in a ribbon when the beater is lifted from the
bowl. Beating constantly, pour in the gelatine in a think stream,
then pour the mixture into a 1 & 1/2 to 2 quart sauce pan. Stir over
low heat until it thickens into a custard heavy enough to coat the
spoon. Do not let the custard come to a boil or it may curdle. Remove
the pan from the heat and stir in the 3 tbs. of rum and the lemon peel.
Let the custard cool to room temperature, stirring occasionally to
prevent it from setting.

In a separate bowl, beat the egg whites and salt with a clean whisk or
beater until they are frothy. Sprinkle in the remaining 1/4 cup sugar
and continue beating until the egg whites form firm peaks. Stir about
1/4 of the whites into the custard, then pour it over the remaining egg
whites and fold them together with a spatula. Fold in 1/& 1/4 cups of
the nuts, pour the chiffon mixture into the pie shell and smooth the top
with the spatula. Refrigerate the pie until you are ready to serve it.

Just before serving, beat the cream with a whisk or electric beater
until it begins to thicken. add the superfine sugar and the remaining 2
tablespoons of rum; continue beating until the cream is stiff. With a
spatula, spread the cream over the pie, swirling it into decorative
peaks, if you like. Sprinkle the remaining 1/4 cups of nuts over the
top.
--
JL

Macadamia nut chiffon pie
---------------------------------

to make one 10 inch pie

1/4 cup cold water

2 teaspoons unflavoured gelatine

4 egg yolks

1/2 cup sugar

1/2 cup boiling water

5 tbs. dark rum

1 tsp. finely grated fresh lemon peel

4 egg whites

a pinch of salt

1 & 1/2 cup finely chopped macadamia nuts

a 10 inch short crust pasty pie shell, baked and cooled

1/2 cup heavy cream, chilled

2 tbs. superfine sugar

Pour 1/4 cup of cold water into a sauce pan, sprinkle in the gelatine
and let it soften for 2 or 3 minutes. Then set the sauce pan over low
heat and stir the gelatine until it dissolves. Remove the pan from the
heat.

With a whisk or electric beater, beat the egg yolks until well blended.
Slowly add 1/4 cup of the sugar and continue beating until the yolks are
thick enough to fall in a ribbon when the beater is lifted from the
bowl. Beating constantly, pour in the gelatine in a think stream,
then pour the mixture into a 1 & 1/2 to 2 quart sauce pan. Stir over
low heat until it thickens into a custard heavy enough to coat the
spoon. Do not let the custard come to a boil or it may curdle. Remove
the pan from the heat and stir in the 3 tbs. of rum and the lemon peel.
Let the custard cool to room temperature, stirring occasionally to
prevent it from setting.

In a separate bowl, beat the egg whites and salt with a clean whisk or
beater until they are frothy. Sprinkle in the remaining 1/4 cup sugar
and continue beating until the egg whites form firm peaks. Stir about
1/4 of the whites into the custard, then pour it over the remaining egg
whites and fold them together with a spatula. Fold in 1/& 1/4 cups of
the nuts, pour the chiffon mixture into the pie shell and smooth the top
with the spatula. Refrigerate the pie until you are ready to serve it.

Just before serving, beat the cream with a whisk or electric beater
until it begins to thicken. add the superfine sugar and the remaining 2
tablespoons of rum; continue beating until the cream is stiff. With a
spatula, spread the cream over the pie, swirling it into decorative
peaks, if you like. Sprinkle the remaining 1/4 cups of nuts over the
top.
--
JL