Date Chiffon Filling Recipe
In my personal opinion, this Date Chiffon Filling stands Numero Uno in the world and I cannot contain my urge to offer this to you. A good way to use up Fruits is to make some irresistible Date Chiffon Filling. Treat your near and dear ones with this amazing Date Chiffon Filling as a Dessert . The secret of this Date Chiffon Filling recipe is something I am looking for too. Please try this Date Chiffon Filling recipe and let me know if you have managed to reveal it.
Ingredients
1 envelope or 1 tablespoon unflavored gelatin
1/4 cup sweet cider
1 1/4 cups milk
2 eggs, separated
1/8 teaspoon salt
1 tablespoon nutritional yeast
1/4 teaspoon nutmeg, ground
1 tablespoon Powdered Fruit Rind
1 cup dates, pitted, cut fine
2 tablespoons honey
1/2 cup heavy cream, whipped
Directions
Soften gelatin in cider.
Blend milk, egg yolk, salt, yeast and nutmeg in top of double boiler.
Cook gently over hot water, stirring constantly, until mixture thickens.
Remove from heat and add softened gelatin.
Chill.
When almost set, stir in rind and dates.
Beat egg whites stiff and blend with honey.
Fold whipped cream and egg whites into date mixture.
Turn into baked, cooled piecrust.
Chill until firm.
Blend milk, egg yolk, salt, yeast and nutmeg in top of double boiler.
Cook gently over hot water, stirring constantly, until mixture thickens.
Remove from heat and add softened gelatin.
Chill.
When almost set, stir in rind and dates.
Beat egg whites stiff and blend with honey.
Fold whipped cream and egg whites into date mixture.
Turn into baked, cooled piecrust.
Chill until firm.
