Pumpkin Chiffon Recipe
Ingredients
| 15 ml gelatin - unflavoured | ||
| Maple syrup | 30 Milliliter | |
| Pumpkin | 375 Milliliter | |
| Brown sugar | 180 Milliliter | |
| Salt | 3 Milliliter | |
| Cinnamon | 5 Milliliter | |
| Cloves | 2 Milliliter | |
| Nutmeg | 2 Milliliter | |
| Milk | 80 Milliliter | |
| Eggs | 3 Small, separated | |
| Granulated Sugar | 80 Milliliter | |
| 125 ml cream - whipping | ||
Directions
MAKING
1) In the maple syrup, soften the gelatin.
2) In a sauce pan, over low heat, bring a mixture of pumpkin, brown sugar, salt, seasonings and milk to a boil.
3) Whip in egg yolks and cook again for 2 minutes.
4) Add in maple syrup, stirring well to dissolve gelatin and then refrigerate to chill the mixture until nearly set.
5) Beat egg whites till they reach a stiff stage and add in sugar, gradually.
6) Mix the meringue with the pumpkin mixture.
7) Beat cream and mix with pumpkin mixture.
FINALIZING
8) Chill again until set after pouring into serving glasses.
SERVING
9) Serve Chiffon really cold.
1) In the maple syrup, soften the gelatin.
2) In a sauce pan, over low heat, bring a mixture of pumpkin, brown sugar, salt, seasonings and milk to a boil.
3) Whip in egg yolks and cook again for 2 minutes.
4) Add in maple syrup, stirring well to dissolve gelatin and then refrigerate to chill the mixture until nearly set.
5) Beat egg whites till they reach a stiff stage and add in sugar, gradually.
6) Mix the meringue with the pumpkin mixture.
7) Beat cream and mix with pumpkin mixture.
FINALIZING
8) Chill again until set after pouring into serving glasses.
SERVING
9) Serve Chiffon really cold.
Chef
