RCI-BR.006.0110.001
Eggnog Parfait Pies
Eggnog Parfait Pies from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pack lemon-flavored gelatin1 unit
- 1 cup
- 1 pint
- ¼ tsp
- ¾ tsp
- well-beaten egg yolks2 unit
- stiff-beaten egg whites2 unit
- baked pastry tart shells4 to 6 unit
- 1 unit
- candy decorettes1 unit
Method
1
Dissolve lemon-flavored gelatin in hot water, stirring until completely dissolved. Set aside to cool to room temperature for about 5 minutes.
2
Soften vanilla ice cream slightly at room temperature, then fold it into the cooled gelatin mixture until well combined. The mixture will be fluffy and light.
3
Stir in rum flavoring and nutmeg into the gelatin-ice cream mixture, blending thoroughly.
4
Add well-beaten egg yolks to the mixture and fold gently until incorporated.
5
Fold stiff-beaten egg whites into the gelatin mixture in two additions, being careful not to deflate the whites. The mixture should be light and mousse-like.
6
Spoon the eggnog parfait mixture into the 4 to 6 baked pastry tart shells, filling each about three-quarters full.
7
Refrigerate the filled tart shells for at least 2 hours until the filling is set and chilled.
8
Top each pie with a dollop of whipped cream just before serving.
9
Garnish each parfait pie with candy decorettes for color and festive presentation. Serve cold.