Title: Apricot bavarin beauty
 Categories: None
      Yield: 1 Servings
 
MMMMM----------------------------BASE---------------------------------
      1 c  Crushed cornflakes
     65 g  Melted butter
      4 ts Sugar

MMMMM--------------------------FILLING-------------------------------
      2 ts Gelatine dissolved in
    1/4 c  Cold water
      3    Eggs separated
    1/4 c  Sugar
    1/4 c  Apricot syrup; drained from
           -can
      2 ts Lemon juice
    300 ml Whipped cream
      1 c  Canned apricots mashed
 
  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.