For the pie you need a good shortcrust in a 25 to 30 cm pre-baked pie shell.

3 leaves(5 g) (or 1½ tsp powder) gelatine
250 ml (1 cup) cold water to soften gelatine leaves
3 whole large eggs, separated
150 g (5 oz) castor sugar
½ split vanilla bean or 1 tsp vanilla essence
400 ml (1½ cups) very ripe breadfruit pulp, blended
pinch of cream of tartar
200 ml (1 cup) whipped cream for decoration
grated chocolate for decoration
375 ml (1½ cups) milk

Place the leaves of gelatine in the cold water to soften. Beat the three egg yolks with 75 g sugar in a double boiler.

At the same time, heat the milk in saucepan with the vanilla bean. When egg yolks are light and fluffy, beat in the boiling milk while you stir and keep stirring until the mixture thickens and coats the back of a spoon.

Lift the softened gelatine leaves from the cold water and drop into the warm custard cream, stir to dissolve the gelatine. Pour into a bowl set over crushed ice to stop from cooking. Stir the breadfruit puree into the custard.

While the custard is cooling, stir from time to time to keep it from setting on the bottom of the bowl.

Beat the three egg whites in a copper bowl with a pinch of cream of tartar; when they start to stiffen, slowly add the remaining 75 g sugar, continue beating until the egg whites hold soft peaks.

Fold into the cooled custard-breadfruit mixture and fill the pre-baked chilled shortcrust pie shell. Leave refrigerated until time to serve.

Cover with whipped cream and grate a little dark chocolate over it.

Lee Warneke
Townsville Branch Cooking Competition

DATE: January 1990

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