Wednesday, March 12, 2014
Strawberry chiffon pie
Strawberry chiffon pie
Ingredients for pie base
- Digestive biscuit 8 ounces crushed
- Butter 4 ounces melted
- Ingredients for filling
- Strawberries 250 gm chopped
- Caster sugar 8 ounces
- Gelatin 1 tbsp heaped
- Egg whites 3
- Whipped cream 1 cup
Method for base
- Crush the biscuits with a rolling pin and mix with melted butter.Line the biscuit crust with an 8 inch flan tin.In a saucepan mix 3 ounces 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 reaming puree with 3 ounces sugar, and cook for 2 minutes and remove.Beat the egg whites till stiff add in the remaining 2 ounce 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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