Glaze Fruit Pie Recipe

15 ml

50 g

475 ml

20 ml

90 g

2.4 ml

3

250 ml

For the crust

175 g

75 g

15 ml

Rum

Mixed glace fruit, chopped

Milk

Gelatine

Sugar

Salt

Eggs, separated

Whipping cream, whipped chocolate curls, to decorate

Digestive biscuits, crushed

Butter, melted

Sugar

• 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.