Recipe - Apricot Bavarin Beauty

BASE
1 cup Crushed cornflakes
65 g Melted butter
4 teaspoon Sugar

FILLING
2 teaspoon Gelatine dissolved in
One fourth cup Cold water
3 Eggs separated
One fourth cup Sugar
One fourth cup Apricot syrup; drained from
can
2 teaspoon Lemon juice
300 ml Whipped cream
1 cup Canned apricots mashed

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 BakeryShoppe Digest V1 #389 by Keith McPhee
kmcphee@globe.co.nz on Nov 17, 1997