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
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|Serving Size: 1 Serving (1352g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2150 (64%)|
|Amt Per Serving||% DV|
|Total Fat 238.9g||319 %|
|Saturated Fat 126.1g||631 %|
|Monounsaturated Fat 74.5g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 3725.7mg||1146 %|
|Sodium 1172.5mg||40 %|
|Potassium 1276.3mg||34 %|
|Total Carbohydrate 215.9g||64 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 215.9g|
|Protein 101.2g||145 %|
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Calories per serving: 3359
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