What to do when your thawed red raspberries have turned to mush. This intensely flavored chiffon was paired with a deluxe pastry pie crust and glazed blackberry topping; the resulting pie earned rave reviews.
Adapted from Strawberry Lover’s Chiffon Pie in The Pie & Pastry Bible by Rose Levy Beranbaum.
- 1 lb frozen, unsweeted red raspberries
- 2 tsp lemon juice
- 3 tbsp filtered or spring water
- 2 tsp gelatin
- 1/2 cup heavy cream
- 6 tbsp sugar, divided
- 1 large egg white
- 1/8 tsp cream of tartar
- Overnight in the refrigerator (or for several hours at room temperature), thaw raspberries in a colander suspended over a bowl to catch the juice. Press on the berries with the back of a spoon to force out remaining juice. You should yield approximately 1 cup of juice.
- Boil the juice in a small saucepan over medium heat until the volume is reduced to 1/4 cup. Remove from heat and set aside.
- In a food processor, puree the raspberries until smooth. If you like, remove the seeds by straining puree through a fine sieve, or through a food mill. You should have 1 liquid cup of puree. Transfer to a small bowl, stir in the reduced raspberry juice and the lemon juice, and chill until cold, at least 30 minutes.
- Place the water in a small microwaveable bowl and sprinkle the gelatin over it.
- Fill a large bowl half-way with ice. Fit a smaller bowl on top of the ice and beat the cream and 2 tbsp of sugar in this bowl until soft peaks form. Refrigerate, covered, until needed.
- In a small, high-sided mixing bowl, beat the egg white until foamy. Add 2 tbsp sugar and beat until soft peaks form. Add the remaining 2 tbsp sugar and beat until shiny and stiff peaks form. Set aside.
- Heat the gelatin mixture in the microwave for a few seconds, then mix until uniform. Whisking constantly, stream the hot gelatin into the raspberry puree. Whisk in the egg white, then switch to a rubber spatula and fold in the whipped cream. The mixture should be well incorporated but still somewhat streaky; avoid overmixing. This should yield 3 and 1/2 cups of filling (enough for a 9-inch pie).
- Pour at once into a prepared pie crust and chill until firm (at least 30 minutes) prior to adding any topping.
- The original recipe called for frozen strawberries. Since strawberries release more juice and are less intensely flavored, start with about 20-24 oz of frozen strawberries.
- I like the tart, intense flavor of raspberries without any added sweetener. If you have a sweet tooth, you can add up to 1/4 cup of sugar to the raspberry juice before reducing, and then reduce to 1/2 cup.
The chiffon must be poured immediately into a pie crust or mold as it will harden upon cooling. Refigerate, covered, any extra chiffon to serve with ice cream or warm some up in the microwave to serve with yogurt or pancakes.
Frozen berries are available year-round.