Chiffon Pie
Material- 150 g butter / margarine, melted
- 2 tablespoons granulated sugar
- 150-200 g of crackers, crushed
- 50 ml of liquid milk
Content
- 20 g gelatin powder
- 50 ml hot water
- 200 ml whipped cream
- 1 / 8 tsp vanilla powder
- 75 g sugar
- 1 egg
- 50 ml lime juice, mixed with 75 ml ice water
- 1 teaspoon grated lemon skin
- 1 tablespoon lemon juice
- 1 / 4 tsp green coloring (optional)
How to Make
- Prepare the pie pan diameter 20 cm apart pairs, spread with butter, set aside
- Skin: Mix together melted butter with sugar, stir. Enter a squeeze of crackers and milk, a down flat. Enter the batter into the pan, flatten with the back of a spoon, while in the press, to cover the floor and the edge of the pan. Chill in refrigerator for 30 minutes.
- Contents: Mix gelatin with hot water and cook with the way the team until the gelatin dissolves and clear, remove, set aside. Beat cream with vanilla with mikser medium speed until the cream is stiff. Then chill cream in the refrigerator for 30 minutes. Set aside
- Beat sugar and eggs until thick and with mikser pale, add the gelatin solution while at the flat shake, turn off mixser. Insert the lemon juice and ice water, grated orange peel, lemon juice, and green coloring, stir with a spatula. Enter the whipped cream, stir, stir occasionally and let stand for 5-6 minutes
- Pour batter into pie pan that contains the skin, smooth. Chill for 4-6 hours. remove the pie from the pan, cut into pieces serve.
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Published: 2011-03-23T03:57:00-07:00
Chiffon Pie
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