Description:

Creamy Fruit and Nut Pie

Source:

Great Pies & Tarts - Carole Walter

Serves/Makes:6-8

Ingredients

• 1 9 inch Flaky Pie Pastry prebaked
• Filling
• 10 ounce jar Raffetto "Nesselro" fruit topping
• 3 tbsp (45 ml) dark rum
• 1 tbsp (15 ml) water
• 1 envelope unflavored gelatine (2.25 tsp)
• 1-1/2 cups (350 ml) heavy cream well chilled
• 1/2 cup (125 ml) milk
• 2 large eggs separated
• 6 tbsp (90 ml) sugar
• pinch of salt
• 1 ounce of semisweet chocolate shaved

Preparation

• Drain the syrup from the fruit topping and save for another use.
• Mix water, rum, and gelatine in small glass bowl to soften.
• Heat the bowl gently if necessary to completely dissolve the gelatine.
• Scald the cream and milk together in small saucepan.
• Beat/whisk egg yolks in small bowl and gradually add 2 Tbs (30 ml) of sugar till thick.
• Stir in the scalded cream.
• Place on double boiler until thickened like heavy cream 8-10 min.
• DO NOT OVERCOOK OR IT WILL CURDLE!
• Remove from heat add gelatine mix and stir.
• Transfer to bowl and place over ice water bath to rapid cool.
• Beat egg whites to a soft merengue with remaining sugar.
• 1/4 Fold of merengue into custard to lighten.
• Add well drained fruit.
• Fold in remaining merengue.
• Chill the Nesselrode mousse for several min before assembling.
• Pile the filling into the crust and swirl with back of spoon.
• Chill 4 hours.
• Top with chocolate shavings.

Comments

Raffeto "Nesselro" fruit filling is distributed by Romanoff International Inc. of Charlotte North Carolina. Also available in Italian markets and specialty stores.