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Orangs Chiffon Flan

ingredients

200 g (7 oz) flan pastry
juice of 2 oranges
lemon juice
2 level tsp (10 ml) powdered gelatine
2 eggs separated
3 - 5 level tbsp (45 - 75 ml) caster sugar (superfine granulated)
grated rind of 1 lemon
4 tbsp (60 ml) double cream (heavy cream)
apricot jam

method

1. Roll out the pastry and use to line a 20.5-cm (8-inch) plain flan ring placed on a baking sheet. Bake 'blind' in the oven at 200°C (400°F) mark 6 for 20 minutes plus 15 minutes.

2. Measure the juice from the oranges and make up to 150 ml (1/4 pint) with lemon juice. Place the liquid in a bowl with the gelatine, the lightly beaten egg yolks and 30 ml (2 level tbsp) of the sugar.

3. Put the bowl over a pan of hot water and stir until the mixture is almost at boiling point. Add the orange rind and cool until just before setting point is reached.

4. Whisk the egg whites stiFfly and whisk in the remaining sugar.

5. Gently beat the cream with a fork until it begins to hold its shape, fold it into the orange mixture and then fold through the egg white mixture until evenly distributed.

6. Spread the pastry base with a thin layer of jam, spoon in the filling and leave to set.

7. Serve extra cream separately if liked.

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