| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Philadelphia |
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 110 |
g |
Ginger nut biscuits |
| 25 |
g |
Unsalted butter; melted |
| 2 |
|
Oranges; zest of |
| 500 |
ml |
Double cream |
| 350 |
g |
White chocolate |
| 4 |
|
Egg yolks |
| 1 |
oz |
Leaf gelatine; soaked |
| 450 |
g |
Soft cheese; Philadelphia or |
|
|
; Mascarpone |
| 120 |
g |
Caster sugar |
| 1 |
|
Orange; juice of |
|
|
Grated chocolate curls |
|
|
Piped cream |
INSTRUCTIONS
BASE
FILLING
DECORATION
Biscuit base: Crush biscuits and mix with the zest. Pour over and mix the
melted butter. Tap gently into cake tin base, leave to set.
Place the sugar and egg yolks into a bain marie (glass bowl, over hot
water). Heat gently and whisk until light.
Place the orange juice into a saucepan and add the soaked leaf gelatine.
Pour the dissolved warmed gelatine to mix into the egg mix. Pour over the
melted chocolate and incorporate thoroughly. Mix the double cream and
cheese together and whisk.
Very quickly, fold and mix the chocolate into the cheese and cream and pour
immediately on to the crushed biscuit base. Leave to set in the
refrigerator for at least 2 hours.
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