Date Chiffon Filling Recipe
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.
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