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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

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.


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