Zutaten für Tangerine Chiffon Pie
- Tangerine Juice
- Orange Juice
- Shortbread Cookies
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- ⅓ cup granulated sugar
- Unsalted Butter
- Unflavored Gelatin
- Eggs
- ⅛ teaspoon cream of tartar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tangerine Chiffon Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Tangerine Chiffon Pie
- **Reduce Tangerine Juice:** In a small saucepan, bring 1 ½ cups fresh tangerine juice to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 1 cup (about 18-20 minutes). Set aside to cool.
- **Make the Crust:** Pulse 1 ½ cups crushed shortbread cookies, 1 tablespoon lemon zest, and ⅓ cup sugar in a food processor until finely combined. With the processor running, add 6 tablespoons melted butter and process until a moist crumb forms.
- **Bake the Crust:** Press the cookie mixture evenly into the bottom and up the sides of a 10-inch pie plate. Bake at 350°F (175°C) for 15 minutes, or until golden brown. Let cool completely on a wire rack.
- **Bloom Gelatin:** In a small bowl, sprinkle 1 ½ teaspoons unflavored powdered gelatin over ¼ cup fresh tangerine juice. Let stand for 10 minutes to soften.
- **Cook the Custard:** In a medium saucepan, whisk together 4 large egg yolks, ½ cup granulated sugar, 1 cup reduced tangerine juice, and 2 teaspoons tangerine zest. Cook over medium-low heat, stirring constantly, until thickened (about 10 minutes).
- **Combine Gelatin and Custard:** Remove from heat and stir in the softened gelatin mixture until completely dissolved.
- **Chill the Custard:** Transfer the custard to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon (25-30 minutes).
- **Whip the Egg Whites:** In a clean, dry bowl of an electric mixer fitted with the whisk attachment, beat 4 large egg whites and ⅛ teaspoon cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining ¼ cup granulated sugar and beat until stiff, glossy peaks form.
- **Fold in Egg Whites:** Gently fold the whipped egg whites into the chilled custard in three additions, being careful not to deflate the egg whites.
- **Assemble the Pie:** Pour the chiffon mixture into the cooled crust. Refrigerate for at least 2 hours, or preferably overnight, until set.
- **Serve:** To serve, dip a sharp knife in warm water, wipe dry, and cut into slices. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
111g
Fat
22g
Carbs
9g
