Submitted by Matthew Sakumoto, MD, Assistant Clinical Professor, Division of General Internal Medicine, UCSF Health
My Story
Growing up in Hawaii, lilikoi (passionfruit) was always a treat. During quarantine we randomly found some at the grocery store. We had a recipe for Lilikoi Chiffon Pie from the "Aloha Kitchen" cookbook by Alana Kysar that always offers a taste of home. There was not enough fruit for a whole pie, so we turned them into tartlets.
Recipe
Makes 6 tarts
For the Pie Crust
1 1⁄4 cups flour
1⁄2 teaspoon salt
2 teaspoons sugar
1⁄2 cup butter, cubed
1⁄2 cup cold water
1 teaspoon apple cider vinegar
For the Lilikoi Chiffon
1⁄4 cup cold water
3 teaspoons gelatin
6 eggs, separated
1 1⁄4 cups fresh lilikoi pulp with seeds removed
1 cup sugar, divided into
1⁄2 cup and 1⁄2 cup
1⁄2 teaspoon salt
Method
Whisk the dry ingredients for the pie crust together in a bowl (flour, salt,
and sugar). Blend in the butter. Then, mix the apple cider into the cold
water and add to the dry mixture. Form into a uniform ball, wrap in plastic
wrap, and chill for 1 hour.
After the dough has chilled, roll it out to fit six 2-inch tart shells or pie
pan. Brush the egg whites onto the edges of the crust. Bake at 425°F for
20 minutes, then lower to 375°F and bake for 10 minutes.
Make the Chiffon
Bloom the gelatin by dissolving it in cold water.
Then, over a double boiler (or heatproof bowl over a pot of boiling water)
make the fruit curd: Combine the egg yolks, fruit pulp, 1⁄2 cup sugar, and
salt until the mixture has thickened. Add the gelatin, then strain and cool.
Next, whip the egg whites and remaining 1⁄2 cup of sugar until stiff peaks
are formed. Fold the egg whites into the fruit curd. Pour into the pre-baked
pie crusts and freeze for 1 hour.
To serve, top with some whipped cream and a few lilikoi seeds, and enjoy!
Credits: Adapted from Aloha Kitchen by Alana Kysar
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