Tuesday, April 3, 2012

Brunch menu idea: Lemon Chiffon Mini-Desserts

Pier1 has been selling tasting sets for awhile, and now they’re cropping up at other stores, as well.  My sister and I both purchased a set of the mini cordials, so between us, we have 24 of them to use at parties. 
imageI recently made a really tasty mini dessert recipe that my sister found in “Just Mini Desserts,” a great recipe book by Robert Zollweg.  It would work great as part of a brunch buffet and it tasted like a fluffy lemon meringue pie without the crust.

Lemon Chiffon Dessert
3 egg yolks, slightly beaten
1 cup water
1/4 cup sugar
1 pkg (3oz) lemon gelatin
2 tbsp lemon juice
1/2 cup water
3 egg whites
dash of salt
1/4 cup sugar
4 tsp grated lemon rind, divided in half
Combine egg yolks and one cup water in saucepan, add 1/4 cup sugar.  Cook and stir over low heat until mixture slightly thickens and just comes to a boil.  Remove from heat.  Add gelatin and stir until dissolved.  Add 1/2 cup water, lemon juice and 2 tsp lemon rind.  Stir thoroughly and chill until slightly thickened.
In another mixing bowl, beat egg whites and salt until foamy.  Gradually beat in 1/4 cup sugar and continue beating until mixture stands at peaks.  Combine the two mixtures together.  Blend well.  Spoon into mini dessert dishes and chill until firm, about 2-3 hours.  Garnish with the remaining grated lemon rind or a dollop of whipped topping.  Makes 12 servings.

No comments:

Post a Comment