Imagine the flavor of fresh oranges permeating
a billowy cloud of rich cream as this delicious dessert caresses
your taste buds, creating the need for yet another bite. Try
this in a chocolate crumb crust for added decadence.
Orange Chiffon
Pie
- 1/2 cup granulated sugar
1 (1/4-ounce) envelope unflavored gelatin
2 tablespoons lemon juice
2 teaspoons grated orange peel
1/2 cup orange juice
4 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 cup whipping cream, whipped
1 (9-inch) baked pie shell or graham cracker crust
- In medium saucepan, stir
together first addition of sugar (1/2 cup), gelatin, lemon juice
and orange peel. Stir in orange juice and egg yolks until blended.
Cook over low heat, stirring constantly until gelatin is dissolved,
about 5 minutes. Remove from heat. Chill, stirring occasionally,
until mixture mounds slightly when dropped from spoon, 30 to
45 minutes.
- In a large mixing bowl,
beat egg whites* with cream of tartar at high speed until foamy.
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating
constantly until sugar is dissolved** and whites are glossy and
stand in soft peaks. Gently, but thoroughly, fold whipped cream
along with chilled egg yolk mixture into egg whites. Pile mixture
into prepared pie shell. Chill until firm, at least 3 hours.
Makes 8 servings.
*For salmonella-safe egg
whites
You will need: a medium stainless steel bowl a wooden or plastic
stirring spoon, a heat-resistant rubber spatula, a medium skillet,
a quick-read kitchen thermometer.
Place egg whites in bowl.
For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and
1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites,
but not raising any foam. Set aside.
In skillet, heat 1 inch of water to a simmer and remove from
heat. Place the bowl in the hot water and begin stirring and
scraping constantly with rubber spatula to prevent overheating.
After 1 minute of constant stirring, remove bowl from hot water
and check temperature with thermometer (tilt bowl if necessary
to have about 2 inches of white covering thermometer stem).
Temperature must be 160°F. If not, place the bowl back in
the hot water and resume scraping in 15-second increments until
the temperature reaches 160°F. Rinse off the thermometer
in the hot pan water between each use.
When the desired temperature is reached, proceed with recipe.
**Rub just a bit of meringue
between thumb and forefinger to feel if sugar has dissolved.
Recipe and photo: Courtesy
of American Egg Board.
