Whipping cream, whipped chocolate curls, to
decorate
Digestive biscuits, crushed
Butter, melted
Sugar
Method :
Mix the digestive biscuits, butter and
sugar. Press evenly over the base and sides of a 23cm pie plate. Chill.
Stir together the rum and glace fruit.
Set aside. Pour 120 ml of the milk into a small bowl. Sprinkle over the
gelatine and leave for 5 minutes to soften.
In the top of a double boiler, combine
50g or the sugar, the remaining milk and salt. Stir in the gelatin
mixture. Cook, stirring, until the gelatin dissolves. Whisk in the egg
yolks and cook, stirring, until thick enough to coat the spoon. Pour the
custard over the glace fruit mixture, set in a bowl of iced water.
Beat the egg whites until they peak
softly, Add the remaining sugar and beat just to blend. Fold a large
dollop of the egg whites into the cooled gelatine mixture. pour into the
remaining egg whites and fold together. Fold in the cream.
Pour into the pie crust and chill
until firm. Decorate with chocolate curls.