Apricot bavarin beauty

Yield: 1 Servings

Measure Ingredient
1 cup Crushed cornflakes
65 grams Melted butter
4 teaspoons Sugar
2 teaspoons Gelatine dissolved in
¼ cup Cold water
3 \N Eggs separated
¼ cup Sugar
¼ cup Apricot syrup; drained from can
2 teaspoons Lemon juice
300 millilitres 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 Bakery-Shoppe Digest V1 #389 by Keith McPhee <kmcphee@...> on Nov 17, 1997

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