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DRD
Lv 4
DRD 發問於 Food & DrinkCooking & Recipes · 9 年前

Problem with chiffon pie? I may have messed up...?

I was making a Chocolate Mandarin Chiffon Pie for my friends. (One just had surgery and requested it, and I want to make him a happy!)

Anyway, I had finished making the custard part, and ran out of time (before folding in the whipped egg whites.) so I just left it cooling in the fridge. Now it's is in the fridge and has gone hard. Is there any way to soften it up so I can fold it into the egg whites, or am I just out of luck?

It's four egg yolks, gelatine, sugar and the juice from about two pounds of Fresh Mandarins, I would hate to have to juice and zest another couple of pounds and start all over again,

Can I warm up the egg yolk/gelatine mixture so I can fold it into the whites? Or blend it (I have a vitamix) and then fold it into the whites, or am I just out of luck?

Thanks in advance.

更新:

Thanks for the idea! I ended up doing both - It put the egg yolk/ juice/gelatine mixture on the double boiler and was able to gently warm it and it melted nicely. Then I cooled it again, and added some of the whipped egg whites to the mixture to blend it up, before adding it to the big egg white mixture fold. It seems to be setting up nicely.

Thanks everyone, you both deserve best answers!

2 個解答

相關度
  • arbpen
    Lv 5
    9 年前
    最愛解答

    If you can warm it up, you MIGHT be able to save it. I would put it in the microwave for about 3 seconds, and check it.

  • Kirsty G
    Lv 4
    9 年前

    I would beat it with a spatula (bowl scraper) or blend it. as you blend it it will slightly slacken. Use a quarter of your egg whites and really beat them in this will slacken your mix further, and you wont really miss the air from them, Fold the rest of the egg whites and you might just be able to save it. I wouldnt heat it at all!

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