Richness To Rival Tiramisu Nesselrode Pie
1 11" nut crust (see recipe)
1/4 cup finely chopped glaceed oranges (see note)
1/3 to 1/2 cup finely chopped crystallized ginger
4 tablespoons orange-flavored liqueur
1/3 cup raisins
1/3 cup currants
5 eggs, room temperature
1/2 cup sugar
1 1/2 tablespoons unflavored gelatin
1/4 cup cold water
3 cups heavy cream
1 cup chestnut puree
Shaved chocolate
-
Prepare the nut crust and set aside.
-
Macerate orange and ginger in 3 tablespoons orange liqueur and soak the
raisins and currants in hot water to cover while preparing pie. -
Beat eggs at medium speed for seven minutes, then beat in 1/4 cup sugar
until very thick. Beat in remaining sugar. -
Sprinkle gelatin over cold water and dissolve over hot water. Watch
carefully. Cool. -
Carefully stir gelatin mixture into egg mixture and refrigerate while
beating cream. -
Process chestnut puree with 1/2 cup cream. Fold into egg mixture with
macerated fruit and drained raisins and currants. -
Beat 1 1/2 cups cream until soft peaks form. Fold into egg mixture.
-
Spoon into prepared pie shell and chill for several hours.
-
When ready to serve, beat remaining 1 cup cream to form soft peaks. Fold
in remaining 1 tablespoon of liqueur, if desired, and use to decorate top of
pie. Sprinkle shaved chocolate over whipped cream.
YIELD 10 servings NOTE For the best quality, whole slices of glaceed
oranges are preferable to most candied orange peel. They are usually found
in gourmet shops and candy stores.
NY Times