Strawberry Chiffon Pie

Ingredients for pie base
Digestive biscuit - 200 gms (crushed)
Butter - 100 gms (melted)

Ingredients for filling
Strawberries - 250 gm (puréed)
Caster sugar - 200 gms
Gelatin - 1 tbsp heaped
Egg whites 3
Whipped cream 1 cup

Crush the biscuits with a rolling pin and mix with melted butter
Line an 8 inch flat tin with butter crust
In a saucepan mix 80 gms sugar with gelatin along with ½ the strawberry puree in a sauce pan
Bring to a boil for 2 minutes, remove and cool.
In another sauce pan boil the remaining puree with 80 gms sugar, and cook for 2 minutes and remove
Beat the egg whites till stiff, add in the remaining 40 gms sugar, fold in the strawberry and gelatin puree, also fold in the whipped cream
Pour this mixture onto the biscuit base, smoothing the surface.
Drizzle the sweetened strawberry on the top and swirl with a knife to combine the 2 mixtures
Chill for two hours until set

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