| How To Cook: |
|
|
1. Pour ¼ cup of cold water into a heatproof glass measuring cup, sprinkle in the gelatin and let it soften for 2 or 3 minutes. Then set the cup in a skillet of simmering water and stir the gelatin over low heat until it dissolves. Remove the skillet from the heat, but leave the cup in the water to keep the gelatin warm.
|
2. With a whisk or rotary or electric beater, beat the egg yolks until well blended. Slowly add ¼ 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.
|
3. Beating constantly, pour in the boiling water in a thin stream, then pour the mixture into a 1½-to 2-quart enameled or stainless-steel saucepan. 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.
|
4. Remove the pan from the heat and stir in the dissolved gelatin, then strain the custard through a fine sieve set over a deep bowl and add 3 tablespoons of the rum and the lemon peel. Let the custard cool to room temperature, stirring occasionally to prevent it from setting.
|
5. In a separate bowl, beat the egg whites and salt with a clean whisk or beater until they are frothy. Sprinkle in the remaining cup sugar and continue beating until the egg whites form firm peaks.
|
6. Stir about of the whites into the custard, then pour it over the remaining egg whites and fold them together with a rubber spatula. Fold in 1 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.
|
7. Just before serving, beat the heavy cream with a wire whisk or rotary 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.
|
8. With a spatula, spread the cream over the pie, swirling it into decorative peaks, if you like. Sprinkle the remaining cup of nuts over the top.
|
