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Recipe Name: Apricot Bavarin Beauty Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Crushed cornflakes
65 Gram(s) Melted butter
4 Teaspoon(s) Sugar
2 Teaspoon(s) Gelatine dissolved in
1/4 Cup(s) Cold water
3 Eggs Separated
1/4 Cup(s) Apricot syrup, drained from
Can
2 Teaspoon(s) Lemon Juice
300 Whipped cream
1 Cup(s) Canned apricots mashed
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1122
Calories From Fat: 716
Total Fat: 81g
Cholesterol: 697.8mg
Sodium: 224.2mg
Potassium: 286.2mg
Carbohydrates: 83.4g
Fiber: <1g
Sugar: 67.5g
Protein: 19.6g


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