Yield: 6 To 8
|2 cups||Chocolate wafer crumbs|
|5 tablespoons||Butter or margarine, melted|
|7 tablespoons||Coffee liqueur, divided|
|1||Envelope Knox unflavored gelatine|
|6 tablespoons||Sugar, divided|
|1 cup||Whipping cream, whipped|
|Chocolate curls, for garnish|
Recipe By: Virgel Kelly who won first prize in the Knox Unflavored Gelatine "Just Desserts" recipe contest. Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsps. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely.
Combine gelatine and 4 Tbsps. sugar in medium saucepan. Stir in eggyolks and water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsps.
coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat eggwhites in medium bowl until soft peaks form; gradually add remaining 2 Tbsps. sugar abd beat until stiff and glossy. Fold into gelatine mixture. Fold in whipped cream. Turn into prepared crust; refrigerate until firm. Garnish with chocolate curls.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden <docden@...> on Jul 07, 1997