Jerusalem artichoke Chiffon pie
I found this recipe in Euell Gibbons book 'Stalking the Wild Asparagus' and I have to say, it's really fabulous! After the first bite, some people might say that it's 'different' but soon you'll see them maneuver themselves a way to a second serving.
As usual I'd like to use the Dutch apple pie crust. But when you have a whole list of edible wild plant dishes to prepare, or just don't have the time, a store-bought 9" pie shell will work just fine. Ingredients: 1 (9-inch) pie shell 3/4 cup brown sugar 1/3 cup white sugar 1 envelope of unflavored gelatin 1 teaspoon pumpkin pie spice 3 eggs, yolks and whites separated 1/2 cup milk 1 1/4 cup cooked and mashed artichokes Directions: In a saucepan combine brown sugar, gelatin and pumpkin pie spice. Beat 3 egg yolks, add milk and stir this into the brown sugar mixture. Cook and stir until mixture boils, remove from heat and stir in the mashed artichokes. Chill until the mixture mounts slightly when spooned, approximately an hour. Beat the egg whites until soft peaks form, then gradually add 1/3 cup of white sugar. Beat until stiff peaks form. Fold the slightly stiffened artichoke mixture into the egg whites and pile it all into the crust. Chill in the fridge and serve with whipped cream. |
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