Guava Chiffon an easy treat for sweetie pie
Today's treat is light, cool and pink. Conveniently, tomorrow is Valentine's Day, when pink is in style.
A Guava Chiffon Pie isn't too hard to make. All it takes is the patience to whip egg whites until they can stand up on their own. But a pie like this is more time-consuming than opening a can of filling and pouring it into a pre-made shell.
Which means that when you present a pretty little slice to your Valentine, your loving effort will be apparent.
Pat Panik asked for the recipe for guava and lilikoi chiffons. This one comes from a family of formulas based on frozen juice concentrate, the key ingredient in so many popular local desserts. You can easily interchange any juice flavor -- lilikoi is another standard.
My test pie was actually a POG chiffon -- passon-orange-guava was what I had in the freezer. Turned out great.
Make adjustments to the amount of sugar to your taste, but I would recommend that you keep the lemon juice. It adds a nice tart edge.
This recipe is adapted from "Favorite Island Cookery Book I" from the Honpa Hongwanji Hawaii Betsuin (1973).
Guava Chiffon Pie
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup cold water
1/4 cup sugar
4 egg yolks
1 6-ounce can frozen guava juice concentrate, thawed, undiluted
3 tablespoons lemon juice
A few drops red food coloring
9-inch pie shell, baked and cooled
4 egg whites
1/8 teaspoon salt
1/2 cup sugar
Sprinkle gelatin over cold water and let stand 5 minutes.
Combine sugar, egg yolks and guava concentrate; blend thoroughly. Place mixture in top part of double boiler, over simmering water. Stir constantly until mixture thickens. Remove from heat.
Stir in gelatin and stir to combine. Cool.
Add lemon juice and enough food coloring to reach a pleasing shade of pink.
To make meringue: Beat egg whites and salt until foamy. Add sugar gradually, beating until soft peaks form.
Fold guava mixture into meringue, stirring until there are no white streaks. Pour into pie shell. Chill until firm. Serve with whipped cream if desired. Serves 6 to 8.
Nutritional information unavailable.
Note: To make a Lilikoi Chiffon Pie, substitute frozen passion fruit concentrate for the guava. Eliminate food coloring and lemon juice.
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