Lemon Chiffon Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Gelatine leaves,
300 milliliter: , (10 fl oz) cream
3: Eggs,
1: Lemon, grated rind of
85 gram: , (3oz) caster sugar
1/2: To 1 lemon, juice of
Directions:
To Drink: - Sweet white wine
Level of Difficulty: Easy Preparation Time: 30 mins + setting time
Prepare in Advance: Yes
Soak the gelatine leaves in cold water for 10 mins to soften.
Beat the egg yolks and sugar until light and fluffy. Beat the egg
whites until foaming. Whip the cream.
Squeeze the gelatine leaves and melt them in a little water over low
heat. Allow to cool slightly. Stir the gelatine in the egg yolk
mixture. Stir in the lemon rind and juice. Mix in the whipped cream
and fold in the egg whites. Rinse a a dish or mould with cold water
and pour in the mixture.
Place in the fridge for 2-3 hours until set. Loosen around the edges
with a flat-bladed knife and turn out on to a serving plate. If the
chiffon sticks, quickly dip the dish in warm water to loosen it from
the mould. Garnish with fruit such as strawberries, grapes, or thin
orange slices and whipped cream.
Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94
Source from luhu.jp
Level of Difficulty: Easy Preparation Time: 30 mins + setting time
Prepare in Advance: Yes
Soak the gelatine leaves in cold water for 10 mins to soften.
Beat the egg yolks and sugar until light and fluffy. Beat the egg
whites until foaming. Whip the cream.
Squeeze the gelatine leaves and melt them in a little water over low
heat. Allow to cool slightly. Stir the gelatine in the egg yolk
mixture. Stir in the lemon rind and juice. Mix in the whipped cream
and fold in the egg whites. Rinse a a dish or mould with cold water
and pour in the mixture.
Place in the fridge for 2-3 hours until set. Loosen around the edges
with a flat-bladed knife and turn out on to a serving plate. If the
chiffon sticks, quickly dip the dish in warm water to loosen it from
the mould. Garnish with fruit such as strawberries, grapes, or thin
orange slices and whipped cream.
Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94
Source from luhu.jp