1 Jar roasted macadamia nuts;
-(7-ounce)
3/4 c Ground vanilla wafer cookies
1/4 c Firmly packed dark brown
-sugar
1/4 c Unsalted butter; melted (1/2
-stick)
FILLING
2 c Fresh pink grapefruit juice
1/4 c Plus 1 tablespoon sugar
1 1/4 ts Unflavored gelatin
1/4 c Fresh lime juice
9 oz Imported white chocolate;
-(such as Lindt or
; Callebaut), chopped
1/4 c Whipping cream
1 1/4 c Chilled whipping cream
TOPPING
1 c Chilled whipping cream
2 tb Sugar
7 Thin lime slices; cut in
-half
8 oz Imported white chocolate;
-(such as Callebaut),
; shaved into curls
; (optional)
For Crust: Preheat oven to 350F. Finely chop nuts in processor. Add ground
cookies, sugar and butter and blend in using on/off turns until moist
crumbs form. Press mixture firmly onto bottom and sides of 9 1/2-inch
deep-dish glass pie dish. Bake crust until golden, about 10 minutes. Cool.
For Filling: Boil grapefruit juice and 1/4 cup sugar in heavy medium
saucepan over high heat until reduced to 3/4 cup, about 15 minutes.
Meanwhile, sprinkle gelatin over lime juice and let stand 10 minutes.
Add gelatin mixture, white chocolate and 1/4 cup cream to grapefruit
mixture and whisk over low heat until white chocolate and gelatin melt and
mixture is smooth. Pour into large bowl. Refrigerate until cool but not
set, whisking occasionally and scraping down sides of bowl with rubber
spatula, about 2 hours.
Beat cream and sugar to stiff peaks. Spoon whipped cream into pastry bag
fitted with large star tip. Pipe 15 rosettes of cream around edge of pie.
Place 1 lime slice rounded side up between each rosette. Fill center with
chocolate curls if desired. (Can be prepared 4 hours ahead. Refrigerate.)
Serves 8.
Yields
1 servings