Page 19 - SeptOct2018

The Secret Ingredient to a

Delicious your Memorial Day Pie

B Y S W E E T T O O T H W I T H G I N O
In case you have been hiding from the world, you should be aware that we are in the middle of
strawberry season. There are many ways to enjoy them, but unfortunately, the season only lasts

so long. So what can we do to maximize our enjoyment of one of nature's best gifts of the
springtime? You can eat them fresh, or if you want to enjoy the great taste of them out of season
you can freeze them and use them in various recipes throughout the year.
One of my favorite recipes for social gatherings and personal indulgence is a Strawberry Chiffon
pie! The light, airy, creamy dessert is a great way finish off any meal without feeling like you've
overdone it. You could also use the versatile filling in any way. You could present it as a mousse
served in a wine glass topped with some fresh berries and whipped cream or as a component for
a trifle. Even though the recipe calls for fresh berries, you can use frozen berries as long as you
thaw them overnight and remember to save all the liquid to use in the recipe.
Enjoy!

Step 1: Mix sugar with strawberries and allow to sit for a minimum of two hours in the

refrigerator. After allowing the strawberries to macerate, drain the liquid *set aside for

later use*. Place strawberries in a food processor and chop to a course consistency.

Step 2: If guava paste is firm, cut into smaller pieces then add to liquids to dissolve. In a
separate bowl combine salt, cornstarch, and cold water. Add to the guava strawberry sauce

and cook on low heat until it has returned to a simmer. Once the sauce has thickened turn

off the heat and proceed to step three.

Step 3: Place the cold water into a bowl and sprinkle the gelatin over it and allow to sit for

five minutes to bloom. After five minutes place gelatin and water mix in with the warm
sauce from step two and stir until fully dissolved. If needed, heat on low until fully

dissolved.

Step 4: Beat egg whites until light and foamy, add sugar and continue to mix until soft

glossy peaks form.

Step 5: Mix strawberries with sauce until thoroughly blended, add egg whites by folding
into the strawberry mixture.

Step 6: Place in a pre-made pie shell using the spatula to leave swirls and peaks for

aesthetic appeal. Allow to set for a minimum of 2 hours in the refrigerator.

Step 7: Take a picture and tag Chef Gino on Instagram @ChefGinoAnaya or

@TNEMAGFOOD to show off your baking skills!
19| TNE MAGAZINE | SEPT/OCT 2018