Carrot Chiffon Filling Recipe
Ingredients
1 envelope or 1 tablespoon unflavored gelatin
1/4 cup milk, cold
1/2 cup milk, hot
1 1/2 cups carrots, cooked, sieved
1/4 teaspoon salt
1/2 teaspoon ginger, ground
1/2 teaspoon cinnamon, ground
1 tablespoon nutritional yeast
2 eggs, separated
2 tablespoons honey
Directions
Soften gelatin in cold milk.
Dissolve in hot milk in top of double boiler.
Add carrots, salt, spices and yeast.
Cook over hot water until thick.
Remove from heat.
When lukewarm, beat in egg yolks.
Cool.
When mixture begins to set, beat with rotary beater.
Beat egg whites stiff and blend in honey.
Fold egg-white mixture into gelatin.
Turn into baked piecrust or pie shell.
Chill until firm.
Dissolve in hot milk in top of double boiler.
Add carrots, salt, spices and yeast.
Cook over hot water until thick.
Remove from heat.
When lukewarm, beat in egg yolks.
Cool.
When mixture begins to set, beat with rotary beater.
Beat egg whites stiff and blend in honey.
Fold egg-white mixture into gelatin.
Turn into baked piecrust or pie shell.
Chill until firm.
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