Subtitles section Play video Print subtitles Oh, everyone, this is Beth of cooking and crafting. Today we're going to be making a little coy or which is also known as passionfruit chiffon pie U two's best for creative things. It's cooking and crap thing. All right, so the first thing I did was I separated my four eggs from the egg yolks and the egg white separately, and we are gonna beat these four egg yolks until they're nice. So I added in 1/2 teaspoon of salt, and I'm slowly adding in, have a cup of sugar, sugar, and I have a little bit more than half of a really coy or passion fruit concentrated. But we're gonna add in. I want to show you this because I had a really hard time finding it. We used to have them in little containers by Hawaiian sun, I thought, but I couldn't find them anywhere. So I ended up finding this, which is what I just stripped some water. The perfect puree of Napa Valley passion fruit concentrate. It's very expensive, unfortunately, um, but there's a lot of here, so you want to make quite a few oi drinks and recipes, so I'm gonna go ahead and add that in, and we're going to mix it all and together. Meanwhile, I have on my stove my pen, and we're gonna be cooking this over low heat until it's you have to stir this constantly cooked this until it is nine cent. Meanwhile, we have to get our gelatin ready for it's a package of jealousy and 1/2 of a cup off. No, 1/4 of a cup of water. Sorry. Cold water. We're going to, um, mix that together. I'll do that off screen. I guess I am sorry about a teaspoon or so off grated lemon zest we're gonna add. Don't forget to stir often. You are cooking eggs so you don't want to cooked them. If you could smell this. Oh, it's so good. Okay, so I wanna mix being 1/4 cup of cold water in with the gelatin. I already pre baked my high crust. So you want to go ahead and do that? You can get a store purchased, one like I did, or you can make your own. You just want to make sure that the crust is fully cooked because this isn't going to go into the oven. after this, this stuff is just going to be added into the pipe show. Okay, I won't put being You can keep it in your panic. You wish. I'm just need to make it in a smaller ball because this is gonna go into the refrigerator to chill. So I don't want to have to find space for a whole pan. We're gonna add the gelatin that we have sitting on the side here, and we're gonna add that to it. Mix it up, throw that in the fridge to chill. You should pick it up quite a bit with the gelatin. So we are now going to beat our egg whites until they form soft. I am also gonna gradually add in half a cup of sugar, all doing this shuttle to Shermeen Kohler, who asked me to do a little coy recipe. Thank you. Pulling You have your stiff peaks. Go ahead and you're gonna add it to this yoke. And quite concentrate gelatin mixture. Metallurgists. Throwing it out. You want to chill it, but you don't want it to totally set. So I think I left my name for maybe about 30 45 minutes or so So now we're just gonna go ahead and fold the egg whites in. That is superb. Now, if this all doesn't fit in, I'm gonna try. I would suggest that you, um, Philip, as much as you can put it in the fridge, let that let it set. Let this sit out and wait. And then once that set, then you can add onto the top. I think I'm going to be able to get this all in. Go. We question fun. Okay. Hi. Thank you, Charmaine, for suggesting that I make something using Lily Coy. Appreciate it. This is really tasty. It's very tangled. So a lot of liquid flavoring to it. So if you aren't a fan of, you know, tangy flavors, I would say, Cut the puree down a little bit, you know? I don't know. Maybe 1/4 of a cup. Andi, I think you'd be really good. This is delicious. I hope you try it. I hope you enjoy. Thanks for watching. I really appreciate it. Don't forget to give me a thumbs up. We'll see you next time. Bye.