Total Steps
9
Ingredients
8
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 3/4 cup Lime juice
- 2 tablespoons Rum or orange liqueur(optional)
- 7 Leaves unflavored gelatin
- 1/2 cup Water
- 6 Eggs
- 5 1/2 cups Fresh whipping cream
- 1 Angel cake
- 1 1/2 cups Sugar
Instructions
Step 1
Line a springform pan with parchment paper.
Step 2
Place a very thin layer of the angel cake or any other leftover white cake in the pan.
Step 3
Sprinkle with the rum or liqueur. Chill.
Step 4
Dissolve the gelatin in the water.
Step 5
Whip the egg yolks with half the sugar until lemon colored. Stir in the dissolved gelatin and lime juice. Chill while you prepare the cream.
Step 6
Whip cream and then add the remaining half of the sugar to make chantilly. Stir into the lime gelatin mixture. Chill for 1 hour.
Step 7
Whip egg whites until they form soft peaks. Slowly fold them into the lime mixture.
Step 8
Pour mixture into the prepared pan. Freeze until set.
Step 9
Transfer the pie from the freezer to the refrigerator 6 hours before serving, or let it stand at room temperature for 1 hour before serving (in summer).