Grand Marnier and Orange Chiffon Pie by Sarah Topps

Grand Marnier and Orange Chiffon Pie by Sarah Topps

From one of my old cook books “New Creative Cusine’
Photo from book, but hoping to take my own by the weekend as unable to shop for ingredients at the minute!

It was always a winner at wedding or birthday parties and is more creamy, delicious and light than a cheesecake. The crunchy nut crust is a slightly different variation of a plain cheesecake base too:

Grand Marnier and Orange Chiffon Pie

For the crust:
125g sweet biscuit crumbs
75g melted butter
2 tbsp runny honey
50g chopped walnuts
1 tsp finely grated orange rind

For the filling:
3 eggs, separated
1 tsp cornflour
90g castor sugar
1 tsp finely grated orange rind
125ml fresh orange juice
2 tsp powdered gelatine
5 tsp cold water
3 tbsp Grand Marnier or orange liqueur
125ml whipping cream

1. Mix all the ingredients for the crust together and warm gently in a pan on the stove for 3 minutes.
2. Press onto the base of a greased 8 to 9″ round spring-form tin.
3. Place in the fridge to chill.
4. Beat the egg yolks, cornflour, castor sugar and orange rind.
5. Soak the gelatine in cold water.
6. Cook the egg yolk mixture over a double boiler, stirring constantly until it thickens like custard.
7. Remove from the heat and add the Grand Marnier.
8. Add the softened gelatine and stir in. Leave to cool and thicken slightly.
9. Whisk the egg whites with a pinch of salt and then fold into the orange mixture with the whipped cream.
10. Pour over the chilled base and leave to set in the fridge.
11. Once set, decorate with chopped walnuts and cream.

 

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