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Lemon Chiffon
Makes 10 Servings
Ingredients
* FOR THE RASPBERRY CONSOMME:
*2 pints fresh or frozen raspberries
*3 tablespoons sugar
*2 tablespoons raspberry liqueur
*1/2 vanilla bean
* FOR THE PHYLLO COOKIE:
*3 phyllo sheets
*2 tablespoons melted butter
*1 tablespoon granulated sugar
* FOR THE LEMON CHIFFON:
*1/2 cup lemon juice
*1/3 cup granulated sugar
*2 egg yolks
*1/2 tablespoon unflavored gelatin
*1 tablespoon water
*2 tablespoons sugar
*2 tablespoons water
*2 egg whites
*1/4 cup heavy cream
Instructions
1Combine all ingredients for the raspberry consomme in a medium bowl. Let sit at room temperature for at least 3 hours. Place in double boiler and cook for 15 minutes until all liquid has seeped out of berries. Remove vanilla bean and slice lengthwise, scraping out bean pulp and mixing into sauce. Cool, strain, cover and refrigerate.
2Cut phyllo sheets in half, brush with melted butter, sprinkle with sugar and layer one on top of the other to make 6 layers. Place on baking sheet, then lay another sheet pan over stacked phyllo sheets. Top with a heavy object. Refrigerate for 3 hours.
3Combine lemon juice, 1/3 cup sugar and egg yolks in a small saucepan. Beat until foamy and lemon colored. Place on stove and cook over low heat until just thickened. Combine gelatin and 1 tablespoon water in a small bowl and set aside for 5 minutes. Add to egg yolk mixture.
4Combine 2 tablespoons sugar and 2 tablespoons water and place in a small saucepan. Cook over medium heat until sugar is dissolved, about 1 to 2 minutes. Place egg whites in a medium mixing bowl and begin whipping with an electric mixer on medium speed until soft peaks form. Add hot sugar water slowly to egg whites while beating on high to form stiff peaks. Set aside. In a small bowl, whip heavy cream to soft peaks.
5Place lemon custard in a medium bowl. Gently fold in egg whites. Fold in whipped cream last. Pour chiffon into a 8 1/2" x 4 1/2" x 2 1/2" glass baking dish lined with plastic wrap and place in freezer for 2 hours to set.
6Preheat oven to 350F degrees. Using a 3-inch cookie cutter, cut phyllo dough sheets into rounds and place on greased baking sheet. Bake for 10 minutes or until crispy. Cool.
7Remove chiffon from freezer about 15 minutes before serving. Invert the dish over a plate and remove plastic wrap. Cut into 10 triangles or squares. Serve with 2 tablespoons raspberry consomme and a phyllo cookie.
Notes
  • EACH SERVING CONTAINS APPROXIMATELY: 140 calories, 22 gm. carbohydrate, 5 gm. fat, 65 mg. cholesterol, 2 gm. protein, 37 mg. sodium, 1 gm. fiber
  • To remove bubbles from plastic wrap lining the baking dish, fill with water which presses the plastic wrap against the dish walls. Pour out water, dry and use.
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com