POMMELO CHIFFON TART

Ingredients:
1 baked tart shell
1 cup pomello juice
1 cup orange juice
2 egg yolks
¼ cup sugar
2 egg whites
¼ sugar
1½ Tbl gelatine dissolved in ½ cup boiling water.

Method:
Blend juices, sugar and egg yolks and heat until the back of a spoon is coated (do not boil). Add softened gelatine, cool till almost set.

Beat egg whites and sugar till stiff and fold into nearly set mixture. Put into tart shell. Decorate with fresh cream (beaten) and toasted coconut.

Vera Spina,
Ingham Branch Newsletter August, 1989

DATE: March 1990

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