Ingredients
1 cup skim milk
1 large egg
1/3 cup light corn syrup
2 tsp light corn syrup
1/2 cup cocoa
2 oz lowfat cream cheese -- in
1 chunks
2 tsp gelatin powder, unsweetened
1 tsp vanilla
1/2 tsp peppermint extract
1/2 cup sugar
1 tbsp sugar
2 large egg whites -- at room
1 temperature
Directions
Whisk 1/4 cup milk, egg, 1/3 cup corn syrup and cocoa till smooth. In
large pot, heat remaining milk till bubbles appear at edges. Whisk
some into cocoa mixture, then whisk back into milk in pot. Cook over
medium, stirring constantly with a wooden spoon for 3-5 m in.. till
slightly thickened. Remove from heat and whisk in chocolate and cream
cheese till smooth. Set aside.
Soften gelatin in 1/4 cup water and heat till dissolved. Whisk into
chocolate mixture along with vanilla and mint. Set aside.
Combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup in small
pot. Bring to a boil and cook at medium-high for about 5 min. (2 30
deg. - fine thread stage). Beat egg whites to soft peaks, add 1
Tbsp. sugar and beat till stiff but not dry. When syrup reaches 239
deg (soft ball stage) pour over whites, gradually while beating. Beat
about 5 min, till stiff, satiny and cool. Whisk one cup of meringue
into chocolate mixture, fold in the rest. Spoon into crust. Chill.
Recipe By : Eating Well magazine
Servings: 8 servings
Chocolate Peppermint Angel Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert; Pie
The History of Recipes
Recipes as a concept can be tracked far back into history, in fact as far into history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are a few clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he informs us how the early Romans used a wide range of aromatic flavours, including a few you will know for example basil, rue and dill. Later on, there are two recipe books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menus of the rich and powerful of that time. Later on in the 1400s, the Crusaders brought back many spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices created an increase in recipe books, most of which still exist in academic collections. By the advent of the twentieth century, recipe books are in great demand, mostly due to increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Peppermint Angel Pie recipe.
