Cranberry chiffon pie with rye crust

Heat a conventional oven to 190 °C. Mix the rye flour with 85 g butter, 50 g sugar and 3 g salt until sandy. Press over the base and sides of a 23 cm tin for a family pie. Bake for about 20 min until lightly coloured, then cool.

Heat the cranberries with the juice and 198 g sugar. Simmer for about 10 min until the berries burst and soften. Press through a fine sieve, discard the skins and melt 85 g butter into the hot sauce.

Break, separate and weigh the required egg components. Beat the whole-egg portion before weighing it. In the clean saucepan, mix whole eggs and yolks, then gradually whisk in the hot sauce. Heat gently, stirring, until thick enough to leave a slowly closing trail, without boiling. Transfer to a clean bowl.

Mix the gelatin with its measured hot water. Stir in a little hot curd until smooth, then mix into the remaining curd. Let it cool slightly while preparing the meringue, keeping the mixture fluid.

Mix the weighed whites with 149 g sugar and 0.75 g salt in a heatproof bowl. Set over a saucepan of simmering water without the bowl touching the water. Whisk gently until a thermometer reads 73 °C. Remove from the heat and beat to stiff peaks.

Loosen the still-fluid curd with a little meringue, then gently fold this into the remaining meringue until no white streaks remain. Fill the cooled crust, smooth, cover without touching the mousse and refrigerate for at least 4 hours until firmly set.

Whip the cold cream to soft peaks. Spread over the set pie or serve alongside, then slice. Keep the pie chilled until serving.