To prepare crust, combine oreo base cake crumbs
and butter and line 9-inch buttered springform pan. Lightly beat egg
whites; brush crust and bake in 350 F. oven for 5 minutes. Cool; cover
and refrigerate.
To prepare mousse, combine reserved yolks, whole eggs and 4 Tbsp.
amaretto in large bowl and heat over hot water bath stirring until
just warm and slightly thickened; reserve.
Bloom and dissolve gelatin in 3 cups cold water; drain and blend
into reserved eggs.
Fold white chocolate into warm egg mixture and cool slightly. Gently
fold in whipped cream, in three parts, folled by oreo pieces, mixing
only until incorporated. Fill crust with mousse; wrap pan tightly
and refrigerate for at least 8 hours.
To make amaretto whipped cream, whip heavy cream until soft peaks
have formed; add sugar and remaining amaretto; whip until stiff.
Serve 1/12 of pie with 1 Tbsp. of whipped cream mixture.
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