BASE
FILLING
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
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
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