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ORANGE MOUSSE ANGEL PIE
serves 8
Meringue shell:
3
egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1
teaspoon cornstarch
Orange mousse filling:
1 envelope unflavored
gelatin
1 1/2 cups orange juice
3 egg yolks
2 teaspoons grated
orange rind
1/2 cup granulated sugar
3/4 cup chilled evaporated milk
FOR MERINGUE SHELL:
Preheat oven to 250 degrees In a mixing bowl, beat egg whites and cream of
tartar until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at
the time until stiff glossy peaks form. Blend in cornstarch.
Line baking
sheet with parchment paper. Spread with meringue to make 9-inch circles,
forming 1-inch high rounded rim.
Bake in center of oven for about one hour
or until crisp. Turn oven off and let meringue dry 2 to 3 hours.
Remove
from oven and gently peel off paper. Place on serving plate.
FOR ORANGE MOUSSE
FILLING:
Sprinkle gelatin over 1/2 cup of the orange juice. Set aside.
In a heavy bottom non aluminum saucepan, whisk egg yolks lightly. add rind,
remaining juice, and sugar.
Cook over medium heat, stirring constantly for
5 to 10 minutes or until thick enough to coat the back of spoon.
Remove
from heat. Stir in the gelatin mixture to dissolve. Cover and refrigerate for
about 15 minutes or until slightly thickened.
In a bowl, beat evaporated
milk for minute or until thick and foamy; fold into gelatin mixture until
combined. spoon into meringue shell. Cover and refrigerate for about 30 minutes
or until set.
