Apricot Chiffon Pie

apricot chiffon pie
apricot chiffon pie


Flan case ,baked as left

(2) For the filling :

dried apricots finely chopped  100 g/4 oz  or 3/4 american

(3) Water  450 ml/¾ pint or scant 2 cups.in American

(4) lemon juice 1 tbsp or 1 tbsp in American

(5) Caster sugar  175 g/6 oz or 3/4 cup in American

(6) Cornflour (cornstarch) 2 teaspoon or 2 in American teaspoon

(7) eggs 2 or 2 in American

(8) Gelatin 7 g/¼ oz or 1 envelope in American


Soak the apricots in 300 ml / ½ pint ( 1¼ cups) of the water for 3 hours.Pour into a saucepan , add the lemon juice and 100g/ 4 oz (½ cup) sugar.Cover the pan and simmer gently for 40 minutes .Blend the cornflour (cornstarch) with half the remaining water, add to the ingredients in the pan. Stir over a low heat for 5 minutes or until thickened.Cool slightly.

Separate the eggs.Beat the yolks into the hot, but not boiling, apricot mixture then cook very slowly for 4 minutes.Put the remaining water into a small heatproof basin (bowl), sprinkle the gelatin on top.Stand the basin over the pan of very hot water until the gelatin has dissolved.Blend the hot gelatin into the hot apricot mixture.Allow to cool and stiffen very slightly.

Whisk the egg whites until stiff, fold in the remaining sugar then gently blend with cold apricot mixture.Spoon the partially set fluffy apricot mixture into the crisp cold pastry , leave until quite firm.Serve with cream.

Apricot Chiffon Pie
Article Name
Apricot Chiffon Pie
A dessert dish should be tasty and healthy that it should contain all the healthy ingredients and the combination of ingredients and the techniques to prepare it should give a delicious dessert dish.
Publisher Name
Cooking Plus HomeDecor
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