Basic Vanilla Chiffon (With Variations)

Ingredients:

1 envelope Knox Unflavored Gelatin
1/4 cup sugar
2 eggs, separated
1 3/4 cups milk
1 teaspoon vanilla extract

Method:

In medium saucepan, mix unflavored gelatin with 2 tablespoons sugar; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes; add vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold into gelatin mixture. Turn into 4 cup bowl or dessert dishes and chill until set.
Variations:
Chocolate Chiffon
After gelatin is completely dissolved, stir in 1/2 cup semi-sweet chocolate chips. Continue cooking, stirring constantly, until chocolate is melted. With wire whip or rotary beater, beat mixture until chocolate is blended.
Coffee Chiffon
Mix 1 tablespoon instant coffee powder with gelatin and sugar.
Lemon Chiffon
Omit vanilla. After gelatin is completely dissolved, cool mixture completely. Add 2 tablespoons lemon juce and 2 teaspoons grated lemon peel.
Peppermint Chiffon
Substitute 1/4 teaspoon peppermint extract for vanilla; if desired, add a few drops red food coloring.
Souffle
Turn the chiffon mixture into a souffle dish, using a collar for the characteristic high rise effect. To make collar, fold foil into four thicknesses 3 inches wide and long enough to go around the souffle dish with generous overlap. Attach to dish with tape, leaving collar 2 inches higher than rim of dish. The volume of the gelatin mixture should be about 4 cups more than the volume of the dish without the collar.
Charlotte
Turn chiffon mixture into a bowl, loaf pan or springform pan lined with ladyfingers. For an 8 inch bowl you need about 12 ladyfingers. Split ladyfingers, and place upright, rounded side out, around side of bowl.
Makes about 8 servings.


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