1 tbsp/15ml agar-agar
½ cup/100ml/4fl oz orange juice
5 tbsp/75ml castor sugar
2 eggs, separated
1 cup/250ml/8fl oz butter milk
grated orange peel
serves 4-6
1-Soak the agar-agar in orange juice. Heat this gently until the agar-agar is dissolved. Remove
the pan from the heat. Beat 3 tbsp/ 45ml sugar with the yolks until light and fluffy. Add this to
the agar-agar mixture and stir it over a very low heat until it begins to thicken. Pour the
thickened mixture into a bowl and add the buttermilk and orange peel. Mix together and chill
until it is beginning to set.
2-Beat the egg whites until they are stiff. Fold in the remaining sugar Combi- the egg whites and
the agar-agar mixture, stirring gently.
3-Turn the chiffon into a serving dish (or use individual glasses) and refrigerate until required.
VARIATION
If you prefer you can make a pie by turning this mixture into a baked pie crust and refrigerating
it in the crust. Decorate the chiffon with slivers of candied fruit or chocolate.
½ cup/100ml/4fl oz orange juice
5 tbsp/75ml castor sugar
2 eggs, separated
1 cup/250ml/8fl oz butter milk
grated orange peel
serves 4-6
1-Soak the agar-agar in orange juice. Heat this gently until the agar-agar is dissolved. Remove
the pan from the heat. Beat 3 tbsp/ 45ml sugar with the yolks until light and fluffy. Add this to
the agar-agar mixture and stir it over a very low heat until it begins to thicken. Pour the
thickened mixture into a bowl and add the buttermilk and orange peel. Mix together and chill
until it is beginning to set.
2-Beat the egg whites until they are stiff. Fold in the remaining sugar Combi- the egg whites and
the agar-agar mixture, stirring gently.
3-Turn the chiffon into a serving dish (or use individual glasses) and refrigerate until required.
VARIATION
If you prefer you can make a pie by turning this mixture into a baked pie crust and refrigerating
it in the crust. Decorate the chiffon with slivers of candied fruit or chocolate.