Kiwi Pomegranate Angel Pies Food

KIWI-POMEGRANATE ANGEL PIES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F. Line 2 large baking sheets with parchment.
• Beat egg whites in a bowl with an electric mixer at medium-high speed until whites are foamy, then add cream of tartar and salt. Continue beating until whites hold soft peaks. Add 1/2 cup superfine sugar, 1 tablespoon at a time, beating, then increase mixer speed to high and continue to beat until whites hold stiff, glossy peaks, about 5 minutes. Fold in remaining 1/2 cup superfine sugar gently but thoroughly.
• With back of a spoon, spread meringue into 10 (4-inch) rounds, 5 on each lined baking sheet. Form a 3-inch-wide depression in center of each round (shape and smooth exterior side of each round with a butter knife if desired).
• Using a fine-mesh sieve, lightly dust confectioners sugar evenly over meringues. Bake, with oven door propped open about 1/2 inch with handle of a wooden spoon, until meringue is crisp, about 2 1/2 hours. Turn oven off and let meringues stand in oven, with door propped open, until dry, at least 1 hour. Carefully peel off parchment.
• Whisk together flour, cornstarch, a pinch of salt, and 2 tablespoons granulated sugar in a small bowl. Whisk together yolks in a medium bowl, then whisk in flour mixture until smooth.
• Bring milk just to a boil with remaining 2 tablespoons sugar in a 1 1/2- to 2-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and whisk half of milk mixture into egg mixture. Pour custard back into pan, whisking, and bring to a boil over moderate heat, whisking constantly and vigorously, then boil, whisking, 2 minutes. Remove from heat and whisk in butter and vanilla. Using a rubber spatula, force cream through a medium-mesh sieve into a shallow bowl. Chill pastry cream, its surface covered with wax paper, 2 hours.
• Whisk heavy cream vigorously in a medium bowl until it just holds stiff peaks. Whisk pastry cream briefly to loosen, then, using spatula, gently fold in whipped cream. Chill, covered, 30 minutes.
• Fill each meringue shell with about 3 tablespoons pastry cream and smooth top of filling with back of a spoon.
• Divide kiwis evenly among shells, then sprinkle pomegranate seeds over tops.

POMEGRANATE PIE

Steps:

• preheat the oven to 350.
• for crust:.
• mix cookie crumbs, melted butter and salt in a bowl.
• press into bottom and up the sides of a pie plate.
• bake for 12 minutes until browned, remove and place on a wire rack to cool.
• bottom layer:.
• in a small saucepan mix sugar and gelatin together.
• add the juices and zest and heat over medium until dissolved, about 5 minutes.
• refrigerate for 15 mniutes.
• stir in pomegranate seeds and pour into pie crust.
• refrigerate for 45 minutes.
• top layer:.
• in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.
• let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.
• meanwhile beat cream and sugar with an electric mixer until soft peaks form.
• slowly add cooled pomegranate mixture, beat until stiff peaks form.
• remove the pie from the refrigerator and add whipped cream over bottom layer.
• garnish with lime zest and pomegranate seeds.
• refrigerate 2 hours or until firm enough to slice.