1 envelope unflavored gelatin
1/2 cup sugar
1/4 tsp. salt
1/2 cup orange juice
1/4 cup water
2 tbsp. lemon juice
3 slightly beaten egg yolks
1/3 cup Galliano liqueur
2 tbsp. vodka
3 egg whites
1/4 cup sugar
1 cup whipping cream
1 9 inch pastry shell, baked and cooled
2 orange slices
In a saucepan combine unflavored gelatin, the 1/2 cup sugar and salt. Add orange juice, lemon juice and egg yolks, mix well. Cook and stir over medium heat until gelatin dissolves and mixture is slightly thickened. Remove from heat, cool slightly. Stir in liqueur and vodka. Chill until partially set (consistency of unbeaten egg whites).
Beat egg whites until soft peaks form (tips curve over). Gradually add the remaining 1/4 cup sugar, beating to stiff peaks (tips stand straight). Fold into partially set gelatin.
Whip cream to soft peaks; fold into gelatin mixture. Chill mixture until it mounds when dropped from a spoon. Turn into cooled pastry shell.
Chill until firm, 4 -5 hours. To garnish make cut in orange slice from center to peel - twist and interlock. Place atop pie.
Did it Work?
We have a winner! I originally tried this pie because the whole idea sounded intriguing (possibly disgusting) and I had a birthday party full of people to test it on. The pie turned out so much better than I thought it would, both alcoholic and tasty. The orange and lemon juice balance out the Galliano and insure the pie is neither too sweet nor too rich. With a stand mixer this is easy to put together and it lends itself well to being done in conjunction with other dishes.
For once, absolutely none. Just go make the pie. You can thank me later.