Rum Graham Pie
|Graham crumbs||375 Milliliter (1 1/2 Cups)|
|Brown sugar||125 Milliliter (1/2 Cup)|
|Softened butter||50 Milliliter (1/4 Cup)|
|Cold water||50 Milliliter (1/4 Cup)|
|Unflavored gelatin||1 Tablespoon (1 Small Envelope)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|Rum||50 Milliliter (1/4 Cup)|
|Light cream||50 Milliliter (1/4 Cup)|
|Egg whites||3 , stiffly beaten|
|Heavy cream||250 Milliliter, whipped (1 Cup)|
|Orange rind||1 , grated|
Preheat oven to 375°F (190°C).
Place graham crumbs and half of brown sugar in bowl; mix together.
Add butter and incorporate well.
Press mixture into 10 inch (25 cm) spring-form cake pan.
Bake 8 minutes.
Remove from oven and set aside.
Pour cold water into small bowl.
Sprinkle in gelatine and let stand without stirring.
Place egg yolks in large bowl.
Add remaining brown sugar and all of granulated sugar; beat well with electric beater.
Mix in orange rind.
Pour in rum and light cream; mix well.
Cook pastry cream in double-boiler until it coats the back of a spoon.
Whisk constantly! Incorporate gelatine and whisk 30 seconds.
Remove from heat and refrigerate.
When custard cream is cold and almost settled, incorporate egg whites and whipped cream with whisk.
Make a collar from double sheets of foil that can be placed around the cake pan to help keep the cream mixture in position during chilling.
Tape securely to pan.
Once the collar is positioned correctly, pour in the rum cream mixture and refrigerate overnight.