Raspberry Chiffon Pie
50g vegetable fat/lard
200g all-purpose flour
4 tablespoons water
1. Rub the butter and fat into the flour until it resembles breadcrumbs, do this lightly with your fingers or in a food processor.
2. Beat in the water a little at a time with a knife or fork until the dough can be formed into a ball.
3. Wrap in plastic wrap and refridgerate for 30 mins and then roll out into your desired pie dish.
4. Blind bake in the oven for 20mins at 220C, then remove the baking beans and bake for another 5 minutes to brown the pastry up. Cool.
|12||ounces frozen raspberries (2 cups)|
|3||tablespoons powdered pectin|
|1 1/2||cups sugar|
|1||cup fresh raspberries|
2. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.
3. Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.
3 tablespoons raspberry jelly powder
3 tablespoons boiling water
3 ounces cream cheese, softened
1 cup heavy cream, chilled
1. Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes.
2. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days.
Whipped Cream Topping
1 1/4 cups heavy cream, chilled
2 tablespoons sugar
1. When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.