Macadamia Chiffon Dessert Recipe

From Dorothy McNett's Recipe Book.

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Macadamia Chiffon Dessert

From Dorothy McNett's recipes at A wonderful dessert and with the addition of the chopped mac nuts the textrue of the custard will be a bit "curdled" and very tasty!

1/4 cup hot water
2 teaspoons unflavored gelatin
4 eggs, separated
1/2 cup raw sugar, divided
1/2 cup warm water
6 tablespoons rum
1/8 teaspoon fine sea salt
1 1/4 cups finely chopped macadamia nuts

1/2 cup heavy whipping cream
2 tablespoons raw sugar
1/4 - 1/3 cup macadamia nuts, chopped

Heat the water in a glass measuring cup in microwave for about 30 seconds and stir in the gelatin and allow to stand 2 - 3 minutes. Separate the eggs, putting the yolks in one batter bowl and the whites in another. Beat the whites with electric beater until light and fluffy and then beat in 1/4 cup of the sugar. Set aside. Now beat the egg yolks, adding the remaining 1/4 cup sugar until light and well mixed. Beat in the 1/2 cup warm water, the rum and the salt along with the gelatin mixture. Cook in microwave for 2 minutes, whisk well, and then heat another 2 minutes, whisk well. It will be hot and starting to thicken, whisk well! With a spatula gently stir in the 1 1/4 cups chopped nuts and then gently fold in the egg whites. Cook in microwave 1 minute to cook the egg whites. It may seem a bit curdled, it is the nuts that give it that texture Allow to stand at room temperature for about 20 - 30 minutes and then scoop into nice serving bowls such as sherbet dishes, etc. Cool completely and when ready to serve beat the cream with the sugar and dollop over each serving and sprinkle with the remaining nuts.

Recipe created 2018-06-24.

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