Dessert Recipes - Basic Vanilla Chiffon Recipe

Ingredients 

• 1 envelope Knox Unflavored Gelatin

• 1/4 cup sugar

• 2 eggs, separated

• 1 3/4 cups milk

• 1 tsp vanilla extract

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Method:

1. In medium saucepan, mix Unflavored Gelatin with 2 Tbs 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.

2. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

3. In medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold into Gelatin mixture.

4. Turn into 4-cup bowl or dessert dishes and chill until set.

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 Tbs instant coffee powder with Gelatin and sugar. 

Lemon Chiffon: Omit vanilla. After Gelatin is completely dissolved, cool mixture completely. Add 2 Tbs lemon juice and 2 tsp grated lemon peel. 

Peppermint Chiffon: Substitute 14 tsp peppermint extract for vanilla; if desired, add a few drops red food coloring.

Soufflé: Turn the chiffon mixture into a soufflé 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 soufflé 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 spring-form pan lined with lady fingers. For an 8-inch bowl you need about 12 ladyfingers. Split ladyfingers, and place upright, rounded side out, around side of bowl.