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Friday, May 20, 2011

Lemon Chiffon

Frozen Lemon Chiffon at Number SixteenImage by ralph and jenny via Flickr

Makes 6 servings


    3/4 cup sugar                                                 
    1 envelope unflavored jello                                   
    3 oranges medium                                              
    1 tablespoon lemon juice                                      
    2 eggs yolk large                                             
    4 eggs white large, at room temperature                       

In a small saucepan, mix 1/2 cup of the sugar and gelatin; set aside.

Grate orange rind to make 1 teaspoon; set aside. Squeeze oranges to make 1 cup juice. Stir orange and lemon juices into gelatin; let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat.

In a small bowl, beat egg yolks well. Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat until slightly thickened (do not boil). Remove from heat. Stir in reserved orange rind.

Place saucepan in a large bowl which contains cold water and ice. Stir gelatin mixture until it mounds when dropped from a spoon, about 5 minutes. Remove saucepan from ice water; set aside.

In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until stiff peaks form. Stir about 1/2 cup of the whites into gelatin mixture. Fold in remaining whites until no white streaks remain. Spoon into six dessert dishes. Chill at least 1 hour.
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