Orange Chiffon Pie
Ingredients Part I:
| |
Five 9" Pies |
Ten 9" Pies |
| Sugar |
1 Lbs. |
12 Oz. |
3 Lbs. |
8 Oz. |
| Butter |
|
5 Oz. |
|
10 Oz. |
| Water |
2 Lbs. |
8 Oz. |
5 Lbs. |
|
| Orange Juice |
1 Lbs. |
|
2 Lbs. |
|
| Lemon Juice |
|
5 Oz. |
|
10 Oz. |
Ingredients Part II:
| Water |
1 Lbs. |
|
2 Lbs. |
|
| Cornstarch |
|
9 ½ Oz. |
1 Lbs. |
3 Oz. |
| Egg Yolks |
|
6 |
|
12 Oz. |
| Whole Eggs |
|
4 |
|
8 Oz. |
| Orange Zest |
|
2 Each |
|
3 Each |
| Lemon Zest |
|
1 Each |
|
2 Each |
Ingredients Part III:
| Egg Whites |
|
10 Oz. |
1 Lbs. |
4 Oz. |
| Granulated Sugar |
|
14 Oz. |
1 Lbs. |
12 Oz. |
Preparation:
- Combine All Ingredients In Part One Except The Butter, And Bring To A Boil.
- Dissolve The Cornstarch In The Water In Part Ii. Slightly Whip The Egg
Yolks And Whole Eggs And Add To The Starch Mixture. Gradually Whip
In About 1 Pint Of The Hot Syrup Mixture To The Starch-Egg Solution.
- While Constantly Stirring, Add The Starch-Egg-Syrup Mixture Back Into The
Hot Syrup Mixture, And Continue To Stir Until The Mixture Returns To A Boil
And Thickens, It Should Be Smooth And Clear. Remove From Heat.
- Stir In The Orange And Lemon Rind, Then Stir In The Butter.
- Using A 20 Quart Mixing Kettle And A Whip Attachment, Beat Egg Whites
Until Almost Stiff, Then Gradually Add The Sugar To Finish The Meringue. Call
Instructor Over For Demonstration If You Have Not Done This Before.
- Pour The Hot Orange Mixture Into A Stainless Dish Pan. Fold The Meringue
Into The Hot Orange Mixture Using A Hand Whip At First, Then Finishing With
A Rubber Spatula.
- Allow Pies To Cool, Top With Whipped Cream And Garnish With Orange Slices
Or Segments.
Source: Chef Ronald Ng, CCSF
|
