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Persimmon Chiffon

Persimmon Chiffon is a pies recipe made with All Purpose Flour, Salt, Vegetable Oil, Milk, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/3 cup
• 3/4 tsp
• 1/3 cup
• 4 tbsp
• 2 tbsp
• 1/4 cup
• 4 tbsp
• 10 tbsp
• 1/2 cup
• 6 tbsp

Method (preview)

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Combine the almonds, flour and salt in a mixing bowl; mix well.

3. 3

   Add the oil and milk; stir until blended.

4. 4

   Gather the dough into a rough ball (add another tablespoon of milk if it is too dry).

5. 5

   Flatten the dough between 2 sheets of wax paper, and roll out to a 14-inch circle (the dough should be rather thin, not thick).

6. 6

   Remove top sheet of wax paper; lift the sheet holding the dough and invert over the pie plate.

7. 7

   Peel off the wax paper.

8. 8

   Don't worry if the dough breaks or cracks; press and repair it.

9. 9

   Bake for 13 to 15 minutes.

10. 10

    Remove from the oven and let cool to room temperature.

11. 11

    Put the persimmon pulp into a bowl and stir in the lemon juice.

12. 12

    Set aside.

13. 13

    Put the cold water into a small bowl and stir in the gelatin.

14. 14

    Let soften for 5 minutes.

15. 15

    Put the bowl with the gelatin into a small pan of simmering water and let sit for several minutes, until clear and the gelatin has dissolved.

16. 16

    Stir the lime zest, lime juice and 4 tablespoons of the sugar into the persimmon pulp.

17. 17

    Blend well.

18. 18

    Stir in the gelatin.

19. 19

    Refrigerate for about 45 minutes, or until thickened.

20. 20

    Beat the egg whites, slowly adding the remaining

21. 21

    Fold into the persimmon mixture, then fold in the whipped cream.

22. 22

    Spoon into the crust and refrigerate for at least 3 hours.

23. 23

    Garnish with the almond slices before serving.