Page 217 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

4
. In a heavy saucepan, combine the sugar and ⅓ cup (75 ml) water.
Stir the mixture over low heat until the sugar has completely

dissolved. Clip on a candy thermometer, stop stirring, and heat the
syrup to 234°F (112°C).
5
. Meanwhile, in the bowl of a stand mixer fitted with the whisk

attachment, whisk the egg whites with the salt on high until foamy.
When the sugar syrup reaches temperature, lower the speed of the
mixer to medium and carefully pour the syrup down the side of the
bowl. Return the speed to high and whip until the meringue is shiny
and bright white and maintains a stiff peak when you lift the whisk
attachment from the meringue. Transfer it to a metal bowl and set it

aside.
6
. To the same mixer bowl in which you whisked the egg whites (you

don’t have to clean it), add the cream, mascarpone, and vanilla and
whip until you’ve achieved soft peaks. Gently fold the whipped
cream into this meringue.

7
. Now you’re ready to complete the filling. Check your gelatin
mixture. It should be fluid and somewhere between lukewarm and
room temperature. Quickly add the gelatin mixture to the
meringue/cream mixture and fold it until just combined. Work swiftly
to ensure a smooth, silken texture. Spoon the mousse into the

crust and smooth it with a small offset spatula, mounding it higher
toward the middle. Refrigerate the pie until the filling has set, at
least 2 hours.

Procedure for the truffles
1
. In a heavy saucepan, steep the tea bags in the cream and butter

for at least 3 minutes, keeping the heat to medium so that the
cream doesn’t boil over.