CAFE BRULOT CHIFFON PIE by Sarah Phillips © 2007 Sarah Phillips baking911.com
Serves 8
Pie and photo by sugarpie © Sarah Phillips, baking911.com
Pie and photo by sugarpie © Sarah Phillips, baking911.com
Café Brulot is a flamed, spiced, and brandy-spiked coffee beverage served in the best restaurants (and homes) of New Orleans. The flavors remind me of the holiday season, and they are transformed into a luscious chiffon pie.
PIE RECIPE HELP
INGREDIENTS
One, 9-inch pie crust dough, fluted, prebaked (blind baked) and cooled
Chiffon Filling
1 envelope unflavored gelatin
2 tablespoons plus 1 cup water, divided
4 whole allspice berries
1 cinnamon stick
2, 2-inch strips of lemon zest (removed with a vegetable peeler)
2, 2-inch strips of orange zest (removed with a vegetable peeler)
1/2 cup sugar
1 tablespoon instant espresso coffee powder or regular coffee powder
2 tablespoons brandy
1/2 cup heavy cream
3 large SAFE egg whites, at room temperature; from pastuerized powdered egg whites
Topping
1 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon brandy
Chocolate Curls (see Note)
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. On a lightly floured work surface, roll out the dough into a circle about 1/8-inch thick. (If the dough cracks, it is too cold; let it stand for a few minutes at room temperature, then roll again.)
2. Make the filling: In a small bowl, sprinkle the gelatin over 2 tablespoons of water and set aside to soften. In a medium saucepan, bring the remaining 1 cup of water, the allspice, cinnamon, and lemon and orange zest to a full simmer over low heat. Remove from the heat and whisk in the softened gelatin, sugar, and coffee until completely dissolved. Stir in 2 tablespoons of the brandy. Let stand for 5 minutes, then strain into a medium stainless steel bowl, dissolving the solids. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until cold and thickened, but not set, about 10 minutes.
3. In a chilled small bowl, beat the heavy cream until just stiff. In a medium bowl, beat the egg whites until soft peaks form. Using a rubber spatula, fold the cream and then the egg whites into the thickened coffee mixture.
4. Pour into the prebaked pie shell. Cover loosely with plastic wrap and refrigerate until set, at least 2 hours.
5. Make the topping: In a chilled medium bowl, beat the heavy cream and confectioner's sugar until stiff. Beat in the brandy. Swirl over the filling and garnish with the chocolate curls.
SARAH SAYS: To make chocolate curls, warm a 4-ounce chunk of semisweet or bittersweet chocolate in a microwave for 30 seconds. (Just warm the chocolate slightly--don't let it melt. You may also warm the chocolate under a desk lamp.) Using a vegetable peeler, make the curls by pressing down while peeling them off the smoothest, widest edge of the chunk. The harder you press, the thicker the curls. Let the curls fall onto a waxed paper-lined plate, then refrigerate until ready to use.
Recipe adapted from Rick Rodgers, who edited my cookbook, The Healthy Oven Baking Book, Doubleday, 1999.
