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Thursday, 19 September 2013

Chiffon Pie the Davis Gelatine Way

Desserts, Salads and Savoury Dishes the Davis Gelatine Way, 1950s, Australia


Pineapple Chiffon Pie
1 envelope or 3 tspns Davis gelatine; 150ml hot water;2 eggs (separated); 300ml canned grated pineapple; 1 tspn lemon juice; 1 tspn lemon rind; ½ cup sugar; pinch of salt; ½ cup whipped cream; 1 baked pie shell (23cm)
Dissolve gelatine in hot water. Beat egg yolks, add ¼ cup sugar, pineapple, lemon rind and juice, salt. Stir over boiling water until thickening slightly. Add dissolved gelatine. Cool. Beat egg whites with balance of sugar and fold through mixture. Place in the baked pie shell. Spread with whipped cream.

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