Distinct- Flavored Watermelon Chiffon Pie for Summer
- 2 Tbsp. Watermelon Jell-O
- 1/4 cup cold water
- 1/2 cup boiling water
- 2 cups pureed seedless watermelon
- 1/2 cup powdered confectioners’ sugar
- 1 Tbsp. lemon juice
- 2 egg whites stiffly-beaten
- 1 cup whipping cream whipped
- One 10-inch prepared graham cracker crust
- Whipped cream to garnish
Get a heat-proof bowl pour water and bring it to boil. Put Jell-O and stir until it dissolves. Then, pour cold water and whisk.
Gradually pour the confectioner’s sugar, lemon juice and mix well.
At the moment, let the mixture come down to room temperature. Depends if you have begun with room temperature or one that was refrigerated. Wait for several minutes or more.
When it is in room temperature, put in a refrigerator until it thickens for about 20 minutes.
Get a separate bowl, stir the egg whites until it gets firm and pour them to the mixture.
Do the same procedures with the whipping cream.
If the mixture has blended well, put it in a prepared crust. Put it in a refrigerator until it solidifies.
Topped them off with whipped cream.
Watermelons do not have much flavor which is why Jell-O is used than the plain gelatin. However if the watermelon you chose has many flavors, then it is not needed. However I suggest that you use both.
If you want to try other flavors, use non-flavored gelatin first but if it is not satisfying, then add Jell-O.
Watermelon Chiffon is best paired with heavy meals such as BBQ. The spicy flavor on sauces or sandwiches combined with the airy flavor of chiffon makes an excellent meal.