| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Crushed cornflakes |
| 65 | g | Melted butter |
| 4 | t | Sugar |
| 2 | t | Gelatine dissolved in |
| 1/4 | c | Cold water |
| 3 | Eggs separated | |
| 1/4 | c | Sugar |
| 1/4 | c | Apricot syrup, drained from |
| can | ||
| 2 | t | Lemon juice |
| 300 | Whipped cream | |
| 1 | c | Canned apricots mashed |
INSTRUCTIONS
Base: Blend well and press over the base and sides of a 20 cm pie plate. Filling: dissolve gelatine over hot water. Beat egg yolks and sugar until thick and creamy and add syrup and juice. Stir in gelatine and fold in stiffly beaten egg whites. Then fold in cream and apricots. Pour into chilled crust. Chill. Garnish with apricot 1/2s and cream. Posted to Bakery-Shoppe Digest V1 #389 by Keith McPhee <kmcphee@globe.co.nz> on Nov 17, 1997
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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”
Nutrition (calculated from recipe ingredients)
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Calories: 1122
Calories From Fat: 716
Total Fat: 81g
Cholesterol: 697.8mg
Sodium: 224.2mg
Potassium: 286.2mg
Carbohydrates: 83.4g
Fiber: <1g
Sugar: 67.5g
Protein: 19.6g