Pumpkin Chiffon Ginger Torte with Cereal Crust
Pumpkin Chiffon Ginger Torte with Cereal Crust
Ginger-Cereal Crust:
4 cups oven - toasted rice cereal
3/4 cup thinkly sliced or slivered blanched almonds
1/4 cup finely chopped preserved ginger
3/4 cup sugar
1/4 cup water
2 tablespoons light corn syrup
2 tablespoons syrup from preserved ginger
Combine oven-toasted rice cereal, almonds and ginger in a large buttered bowl. Combine sugar, water and syrups in saucepan. Cook slowly until syrup reaches the hard-ball stage (250 degrees). Pour syrup over cereal in a fine stream. Toss lightly to coat cereal evenly with syrup mixture. Press evenly over bottom and sides of buttered 10-inch spring form pan. (A cake or pie pan may be substituted.) Chill thoroughly.
Pumpkin Chiffon Filling:
2 envelopes unflavored gelatin
1/2 cup cold water
2 eggs, separated
1 1/4 cups milk
1 1/4 cups sugar
1/2 teaspoon salt
1 1/2 cups canned pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1 cup heavy cream, whipped
Soften gelatin in cold water. Combine egg yolks and milk and beat until well mixed. Stir in 1 cup sugar and salt. Heat slowly to simmering stage, stirring frequently. Add softened gelatin and stir until thoroughly dissolved. Combine pumpkin and spices. Stir in hot-milk mixture. Chill until set two-thirds way in from edge of bowl. Beat egg whites until they form soft peaks. Add remaining 1/2 cup sugar gradually and continue beating until eggs are stiff and glossy. Whip pumpkin mixture until smooth. Fold into egg whites and then fold in whipped cream. Turn into crust. Chill until firm. Serve plain or topped with whipped cream and chopped preserved ginger or toasted almonds.
Yields: 8 to 10 portions.
Ginger-Cereal Crust:
4 cups oven - toasted rice cereal
3/4 cup thinkly sliced or slivered blanched almonds
1/4 cup finely chopped preserved ginger
3/4 cup sugar
1/4 cup water
2 tablespoons light corn syrup
2 tablespoons syrup from preserved ginger
Combine oven-toasted rice cereal, almonds and ginger in a large buttered bowl. Combine sugar, water and syrups in saucepan. Cook slowly until syrup reaches the hard-ball stage (250 degrees). Pour syrup over cereal in a fine stream. Toss lightly to coat cereal evenly with syrup mixture. Press evenly over bottom and sides of buttered 10-inch spring form pan. (A cake or pie pan may be substituted.) Chill thoroughly.
Pumpkin Chiffon Filling:
2 envelopes unflavored gelatin
1/2 cup cold water
2 eggs, separated
1 1/4 cups milk
1 1/4 cups sugar
1/2 teaspoon salt
1 1/2 cups canned pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1 cup heavy cream, whipped
Soften gelatin in cold water. Combine egg yolks and milk and beat until well mixed. Stir in 1 cup sugar and salt. Heat slowly to simmering stage, stirring frequently. Add softened gelatin and stir until thoroughly dissolved. Combine pumpkin and spices. Stir in hot-milk mixture. Chill until set two-thirds way in from edge of bowl. Beat egg whites until they form soft peaks. Add remaining 1/2 cup sugar gradually and continue beating until eggs are stiff and glossy. Whip pumpkin mixture until smooth. Fold into egg whites and then fold in whipped cream. Turn into crust. Chill until firm. Serve plain or topped with whipped cream and chopped preserved ginger or toasted almonds.
Yields: 8 to 10 portions.
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