Diana's Desserts - www.dianasdesserts.com
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Coffee Toffee Pie
in Guest Recipe Book
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| Servings: 6 |
| Comments: As served at "Blums" Coffee shops in San Francisco but with the calories & fat toned down... |
Ingredients:  FOR CRUST: 1/4 CUP, Granulated Sugar 1-1/2 cups, Rice Crispies, partially crushed... 1/2 oz, fine-quality bittersweat chocolate(not unsweetened)finely chopped...(1-1/2 Tbls) FOR FILLING: 2 tsp, Instant Coffee, granules or powder... 2 cups, 1% milk... 1/2 tsp, unflavored gelatin... 3 tbls, cornstarch... 3 ozs, fine-quality bittersweat chocolate(not unsweetened)finely chopped... 1/4 cup, packed light Brown Sugar... 2 tsps, Dark Rum... FOR TOPPING: 1/3 cup, well chilled Heavy cream... 1 tsp, packed light Brown Sugar... 1/4 tsp, Instant Coffee, granules or powder... 1 tsp, Dark Rum... GARNISH: Bittersweat chocolate shavings (about 1/2 oz, shaved with a vegetable peeler from a bar of chocolate)... SPECIAL EQUIPMENT: a 7" springform pan or an 8 - 9 inch pie plate... |
| Instructions: MAKE CRUST: * Cook sugar in a dry small nonstick skillet over moderate hea, undisturbed until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep Golden caramel...2 - 3 min... * Remove pan from heat, ten immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.) * Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened. MAKE FILLING: * Dissolve instant coffee in 2 tbls milk in a small bowl, then stir in gelatin and letb stand. * Whisk together cornstarch and remaining 1-7/8 cups milk in a 1-1/2 to 2 quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 mins; 1% milk curdles easily if heated to quickly). Continue to simmer, stirring, 2 mins. * Remove from heat, then add gelatin mixture, chocolate, brown sugar and rum, whisking until smooth, about 1 min. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool Filling, whisking constantly (so gelatin doesn't set unevenly). just to room temp, 3 - 5 mins, then pour over crust in pan. Chill, covered, until set, about 3 hours. MAKE TOPPING: * Beat cream with Brown sugar using an electric mixture until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream. * Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan. COOK'S NOTE: If using pie plate, do not unmold. Each serving, including garnish = about 280 calories and 12 grams of fat. |
| Source: Gourmet, March 2002 |
| Submitted By: Chris Rea |
| Date: 3/16/02 |