PASSION FRUIT CHIFFON PIE
4 eggs, separated 1 cup sugar 1/2 teaspoon salt 1/2 cup passion-fruit concentrate or fresh lilikoi juice 1 tablespoon unflavored gelatin 1/4 cup cold water 1 teaspoon grated lemon rind 9-inch one-crust pie shell 1/2 cup whipping cream Beat egg yolks until thick. Add 1/2 cup sugar, salt and juice. In a medium saucepan, cook over low heat until thickened. Do not allow to boil; if you have an instant-read thermometer, keep temperature at about about 150 degrees. When thickened, remove from heat. Soften gelatin in cold water; stir into egg-yolk mixture until dissolved. Add lemon rind and allow mixture to cool. Beat egg whites until stiff, gradually beating in the remaining 1/2 cup sugar. Fold egg-yolk mixture into stiffly beaten egg whites. Pour into pastry shell; chill until firm. Whip heavy cream to garnish pie. Makes 8 servings. Enjoy When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
