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Receta Coffee Chiffon Pie
by Global Cookbook

Coffee Chiffon Pie
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Ingredientes

  • bh&g encyclopedia of cooking 5
  • 1/3 c. sugar
  • 1 env unflavored gelatin (1 Tbsp.)
  • 1 Tbsp. instant coffee
  • 1/4 tsp grnd nutmeg
  • 3 x slightly beaten egg yolks
  • 1 can evaporated lowfat milk (14 1/2 ounce)
  • 1/2 tsp vanilla
  • 3 x egg whites
  • 1/3 c. sugar
  • 1 x baked 9-inch pastry shell
  • 1/2 c. whipping cream

Direcciones

  1. In saucepan combine first 4 ingredients and dash salt. Combine egg yolks and evaporated lowfat milk; stir into gelatin mix. Cook and stir until gelatin dissolves and mix thickens slightly. Stir in vanilla. Refrigerateuntil partially set, stirring often. Beat smooth.
  2. Beat egg whites to soft peaks; gradually add in 1/3 c. sugar, beating to stiff peaks. Mix in gelatin mix. Pile in baked pastry shell. Refrigerateuntil hard. Whip cream. Top pie with whipped cream and chocolate curls, if you like.