Steps to Prepare Bengawan Solo Pandan Chiffon Cake Ingredients

Raspberry Chiffon Pie Ii

This cake is singaporeans' favourites.

Recipe Summary Raspberry Chiffon Pie Ii

Fluffy, creamy, and tart, this is a wonderful and unusual pie.

Ingredients | Bengawan Solo Pandan Chiffon Cake Ingredients

1 (9 inch) prepared graham cracker crust

3 cups raspberries

⅔ cup water

1 (.25 ounce) package unflavored gelatin

¼ cup cold water

3 egg yolks, beaten

⅔ cup white sugar

3 egg whites

¼ teaspoon cream of tartar

⅓ cup white sugar

½ cup heavy whipping cream

¼ cup fresh raspberries

Directions

In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.

Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.

In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.

Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.

In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.

In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.

Info | Bengawan Solo Pandan Chiffon Cake Ingredients

prep: 30 mins cook: 20 mins additional: 2 hrs total: 2 hrs 50 mins Servings: 8 Yield: 1 9-inch pie

TAG : Raspberry Chiffon Pie Ii

Desserts, Pies, No-Bake Pie Recipes, Chiffon Pie Recipes,

Images of Bengawan Solo Pandan Chiffon Cake Ingredients

Bengawan Solo Pandan Chiffon Cake Ingredients : Bengawan solo as compared to the other two above, bengawan solo's pandan chiffon cake is very moist and soft.