Ingredients
1 envelope unflavored gelatin
1/2 cup sugar
1/8 tsp salt
1/3 cup cocoa powder
3 eggs -- separated
1 1/2 cup milk
1 tsp vanilla
Directions
Mix gelatin, 1/4 cup of sugar, salt and cocoa in double boiler. Beat
egg yolks and milk together. Add to gelatin. Cook over boiling
water, stirring until gelatin is dissolved, about 5 minutes. Remove
from heat and add vanilla. Chill to unbeaten egg white consistency.
Beat egg whites until stiff; beat in remaining 1/4 cup sugar. Fold
gelatin mixture into egg whites. Turn into 6 custard cups.
Recipe By :
Servings: 6 servings
Chocolate Chiffon Dessert Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We are able to read the history of meal recipes back into antiquity, in truth as far into history as early Egypt, and possibly even further than that. Interesting though that is, these, old cook books were just simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians is a series of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of documents which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the ancient chefs were skilled in the use of a good variety of spices, including some that we all recognise like bay, mint and asafoetida. As we move on, there are two interesting recipe books which were published in the 14th Century ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the spicy food that is popular today, but rather accounts of the types of meals prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the East, such as rosemary and coriander. The introduction of these new culinary ideas prompted a torrent in manuscripts on cookery, many of which still exist in private cookery archives. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Chiffon Dessert recipe.
