Pineapple Chiffon Dessert Recipe
Ingredients
| Crushed pineapple | 1 Can (10oz), undrained | |
| Unflavored gelatin | 1 | |
| Eggs | 4 , separated | |
| Sugar | 1/2 Cup (16 tbs), divided | |
| Lemon juice | 2 Tablespoon | |
| 1/4 cup vanilla wafer crumbs | ||
| Mint leaves | 4 | |
Directions
Drain pineapple, reserving juice.
Set pineapple aside.
Add enough cold water to juice to equal 1/2 cup.
Sprinkle gelatin over pineapple juice mixture; set aside.
Beat egg yolks in a small saucepan until smooth.
Add 1/4 cup sugar, reserved drained pineapple, and lemon juice stir until well blended.
Cook over medium-low heat, stirring constantly, 5 minutes or until mixture begins to thicken.
Remove from heat; add gelatin mixture, stirring until gelatin dissolves.
Cool to room temperature.
Chill thoroughly.
Beat egg whites (at room temperature) in a large mixing bowl at high speed of an electric mixer until foamy.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold into pineapple mixture.
Sprinkle vanilla wafer crumbs evenly over bottom of an 8-inch square pan.
Spoon filling over crumbs.
Chill until firm.
Cut into squares to serve; garnish with mint leaves, if desired.
Set pineapple aside.
Add enough cold water to juice to equal 1/2 cup.
Sprinkle gelatin over pineapple juice mixture; set aside.
Beat egg yolks in a small saucepan until smooth.
Add 1/4 cup sugar, reserved drained pineapple, and lemon juice stir until well blended.
Cook over medium-low heat, stirring constantly, 5 minutes or until mixture begins to thicken.
Remove from heat; add gelatin mixture, stirring until gelatin dissolves.
Cool to room temperature.
Chill thoroughly.
Beat egg whites (at room temperature) in a large mixing bowl at high speed of an electric mixer until foamy.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold into pineapple mixture.
Sprinkle vanilla wafer crumbs evenly over bottom of an 8-inch square pan.
Spoon filling over crumbs.
Chill until firm.
Cut into squares to serve; garnish with mint leaves, if desired.
Chef
