Raspberry Chiffon

This request comes from a boy in Ohio named Mikey. He asked for a chiffon for a Sunday brunch, so I came up with this. I hope you like it.

Crust:
2 cups crushed graham crackers
8 tablespoons butter, melted
Filling:
1 1/2 cup whipping cream
1 teaspoon vanilla
3 cups raspberry purée
1/4 cup water
2 tablespoons lemon juice
2 envelopes unflavored gelatin
5 egg whites
1 cup sugar
1 package lady fingers (optional)
Raspberries to garnish
Whipped cream to garnish

In a springform pan, butter sides and coat with parchment paper.

In a bowl, add graham crackers, sugar, and butter.

If you use the ladyfingers, line the side of the pan with them now.

Place mixture in bottom of springform pan and press forming a 1-1/2 inch high ridge on the sides.

Preheat oven to 350 and bake crust for 15 minutes.

Let cool for 30 minutes.

Mix lemon juice, water and gelatin.

Place raspberries in blender to purée; pour through a sieve to remove all the seeds.

Add sugar to purée; then add gelatin and vanilla.

Beat egg whites to stiff peaks.

Whip cream to stiff peaks.

Gently fold purée into egg whites; fold until the egg whites disappear.

Fold egg white purée mixture into cream until fully folded and no white shows.

Pour into springform pan and smooth out.

Refrigerate for 2 hours (overnight is better).

Decorate with whipped cream and berries.

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