Peachchiffoncups Recipes

PEACH CHIFFON PIE

Steps:

• 1. Add sugar to peaches and let stand for 30 minutes.
• 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
• 3. Mix peaches, lemon juice and a dash of salt.
• 4. Chill til partially set.
• 5. Fold in whip cream.
• 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
• 7. Chill completely til set. Eat and enjoy!

PEACH CHIFFON PIE

Steps:

• Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
• Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
• Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

PEACH CHIFFON

Steps:

• Dissolve gelatin in water.
• Stir in yogurt till well blended. Using a whisk works very well.
• Fold in whipped topping with a spatula.
• Fold in peach slices.
• Refregerate for at least 2 hours.