Citrus Chiffon Pie
Ingredients| 1 each envelope unflavored gelatin 1/2 cup sugar 1 dash salt 4 each egg yolks 1/2 cup lemon juice 1/2 cup orange juice 1/4 cup water 1/2 tsp lemon peel, grated 1/2 tsp orange peel, grated 4 each egg whites 1/3 cup sugar 1 each 9-in baked pastry shell |
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Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling. Remove from heat; stir in peels. Chill, stirring
occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
beating to stiff peaks; fold in gelatin mixture. Pile into cooled
baked pastry shell. Chill till firm. Trim with whipped cream and thin
orange slices cut in fourths. Source: Better Homes & Gardens Dessert
Cookbook.
Servings:
6
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* not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses. Peppers add just a little heat to the frozen fruit juices. If your ice cream freezer holds less than 6 cups, make this in batches or halve the rec (Upload by user)
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* not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses. Peppers add just a little heat to the frozen fruit juices. If your ice cream freezer holds less than 6 cups, make this in batches or halve the rec (Upload by user)
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The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed. Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mou (Upload by user)
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