Ruth Epstein's Nesselrode Pudding/Pie

* Exported from MasterCook Mac *

Ruth Epstein's Nesselrode Pudding/Pie

Recipe By : from: New York Cookbook, by M. O'Neill
Serving Size : 1 Preparation Time :0:00
Categories : *Haven't tried it yet Holidays
Pies & Pastry Puddings
Spirits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T unflavored gelatin (1 envelope)
3 T dark rum
1 T cold water
1 & 1/2 c heavy (whipping) cream
1/2 c milk
1 pinch salt
1/4 c plus 2 T sugar
2 eggs -- separated
2 c Nesselrode -- drained (recipe preceeds)
1 baked 9" pie shell
1 oz grated semisweet chocolate for garnish

In a small bowl, dissolve the gelatin in the rum and cold water; set
aside to soften. In a saucepan, scald the cream and milk. Remove from
heat & set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt, 2
T of the sugar, and the egg yolks. In a steady stream, add the milk and
cream to the mixture, stirring constantly. Set the top of the double
boiler over simmering water and cook, stirring constantly, until the
mixture is thick, 10 min. Do not oil. Remove from heat and stir in
gelatin mixture. Set aside.
In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff
peaks form. Fold Nesselrode into the egg whites, then fold the mixture
into the reserved gelatin mixture. Cover and refrigerate for 5 min.
Turn mixture into pie shell or spoon into 8 parfait glasses. Chill
until firm. Garnish w/chocolate shavings.



- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 394 Calories; 13g Fat (57% calories from
fat); 15g Protein; 7g Carbohydrate; 378mg Cholesterol; 309mg Sodium