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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Philadelphia 1 Servings

INGREDIENTS

110 g Ginger nut biscuits
25 g Unsalted butter, melted
2 Oranges, zest of
500 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

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.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 532
Calories From Fat: 343
Total Fat: 38.5g
Cholesterol: 774.2mg
Sodium: 38.7mg
Potassium: 562mg
Carbohydrates: 36g
Fiber: 7.3g
Sugar: 7.6g
Protein: 13.4g


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