410 g (14 oz) can evaporated milk
1 tablespoon gelatine
3/4 cup milk
3/4 cup sugar
pinch salt
2 eggs, separated
125 g (4 oz) cooking chocolate
2 tablespoons rum
1 teaspoon vanilla essence
23 cm (9 inch) cooked pastry case (see below)
1 cup cream
2 tablespoons caster sugar
1 tablespoon gelatine
3/4 cup milk
3/4 cup sugar
pinch salt
2 eggs, separated
125 g (4 oz) cooking chocolate
2 tablespoons rum
1 teaspoon vanilla essence
23 cm (9 inch) cooked pastry case (see below)
1 cup cream
2 tablespoons caster sugar
method
1. Pour evaporated milk into ice cube tray, place in freezer and chill until mushy around edges.
2. Soften the gelatine in 1/4 cup of milk.
3. Combine sugar, salt, egg yolks and the softened gelatine in top of a double boiler and mix well.
4. Stir over boiling water until the mixture thickens slightly, remove from the heat.
5. Melt half the chocolate and blend in, beat until smooth. Chill until slightly thickened.
6. Whip chilled evaporated milk until thick.
7. Fold whipped milk, rum and vanilla essence into chocolate mixture, pour into cooked pastry case and chill thoroughly.
8. Whip cream. Beat egg whites until frothy, add caster sugar gradually, continue to beat until soft peaks form.
9. Fold into the whipped cream and spread over the pie.
10. Shave remaining chocolate into curls and sprinkle over top of the whipped cream mixture in a lattice pattern or as desired.
Rich Short Crust Pastry Case
2 cups plain flour
pinch salt
125 g (4 oz) butter
1 tablespoon caster sugar
1 egg yolk
2 teaspoons lemon juice 2 tablespoons cold water
1. Sift flour and salt into a mixing bowl.
2. Add butter and rub lightly into flour with the fingertips.
3. When mixture resembles fine breadcrumbs, stir in sugar and make a well in the centre.
4. Add egg yolk, lemon juice and enough cold water to mix to a slightly crumbly stiff dough.
5. Knead lightly, cover with clear plastic and chill for at least an hour before using.
To make a cooked pastry case:
1. Roll out pastry on a lightly floured board and line a 20 or 23 cm (8 or 9 inch) flan ring or pie plate.
2. Trim edges and prick base with a fork.
3. Line inside with a circle of greased greaseproof paper and fill with dried beans or peas.
4. Bake in the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
5. Remove paper and beans. Return to oven for a further 10 minutes or until golden brown
2. Soften the gelatine in 1/4 cup of milk.
3. Combine sugar, salt, egg yolks and the softened gelatine in top of a double boiler and mix well.
4. Stir over boiling water until the mixture thickens slightly, remove from the heat.
5. Melt half the chocolate and blend in, beat until smooth. Chill until slightly thickened.
6. Whip chilled evaporated milk until thick.
7. Fold whipped milk, rum and vanilla essence into chocolate mixture, pour into cooked pastry case and chill thoroughly.
8. Whip cream. Beat egg whites until frothy, add caster sugar gradually, continue to beat until soft peaks form.
9. Fold into the whipped cream and spread over the pie.
10. Shave remaining chocolate into curls and sprinkle over top of the whipped cream mixture in a lattice pattern or as desired.
Rich Short Crust Pastry Case
2 cups plain flour
pinch salt
125 g (4 oz) butter
1 tablespoon caster sugar
1 egg yolk
2 teaspoons lemon juice 2 tablespoons cold water
1. Sift flour and salt into a mixing bowl.
2. Add butter and rub lightly into flour with the fingertips.
3. When mixture resembles fine breadcrumbs, stir in sugar and make a well in the centre.
4. Add egg yolk, lemon juice and enough cold water to mix to a slightly crumbly stiff dough.
5. Knead lightly, cover with clear plastic and chill for at least an hour before using.
To make a cooked pastry case:
1. Roll out pastry on a lightly floured board and line a 20 or 23 cm (8 or 9 inch) flan ring or pie plate.
2. Trim edges and prick base with a fork.
3. Line inside with a circle of greased greaseproof paper and fill with dried beans or peas.
4. Bake in the middle shelf of a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
5. Remove paper and beans. Return to oven for a further 10 minutes or until golden brown
serving amount
serves: 5 - 6
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