Front Range Fork And Cork: Sunset Chiffon

Saturday, September 7, 2019

Sunset Chiffon

It is still a little toasty here every day, but not without our afternoon and evening thunder and torrential downpours. So, I am still trying to cook without firing up my oven, whenever it is possible. I'm just not ready to start my fall baking yet, but still looking for some easy, sweet treats.

I was recently in Lakeway, Texas and was lucky enough to have some friends take me to lunch at such a fun place! The Oasis at Lake Travis cannot be described. The views are positively breathtaking. I have never seen such a large restaurant or event center. Their website cannot possibly do it justice. If you are ever in the Austin area, you must check this place out. I can't wait to go back there!

For lunch I had their Chicken Wrap, which was amazing. They served with it a side of "Sunset Chiffon". I had no idea what that was. I took my fork for a dip and it was instant love!

When I got home, I Googled everywhere to try and find a recipe for this dessert. I ended up morphing about four different recipes to create this silky, cloud of chiffon...and I think I am pretty close to Oasis' version. Yes, it is basically a bowl of just all kinds of naughty sugar, but in moderation, it sure tastes special.

Sunset Chiffon

Inspired by The Oasis at Lake Travis

1 large box orange Jell-O

1 (8 ounce) container Cool Whip

1 (8 ounce) can crushed pineapple in juice (drained, but reserve the juice for later)

1 tsp fresh squeezed lemon juice

water

ice cubes

Drain the crushed pineapple and place the fruit in a small bowl, set aside. Place the reserved drained pineapple juice in a 2 cup measuring cup. Add water to fill to the 2 cup line. In a saucepan on medium-high heat, heat water/juice mixture to boiling. Remove from heat and stir in orange gelatin powder, stirring until dissolved. Move mixture to a large bowl.

Add one cup of ice to a 2-cup measuring cup. Add water to the ice to bring the level to the 2 cup mark. Pour ice/water into the gelatin mixture and stir until ice has melted.

Place bowl of gelatin into refrigerator until the mixture is partially gelled. It should be firm enough that it won't spill out of the container, but will not hold its shape well when lifted with a spoon.

Use a hand electric mixer on low setting, to break up the gelatin mixture until mixture is very loose and not longer holding its shape. Add the reserved crushed pineapple and mix in well. Add half of the container of Cool Whip and mix just enough to blend everything together, but don't over mix.