| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Greek |
Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 85 |
g |
Butter |
| 140 |
g |
Digestive biscuits |
| 250 |
ml |
Double cream; plus 2 tbsp |
|
|
Finely grated zest of 4 lemons; plus |
| 2 1/2 |
|
Lemons; juice of |
| 3 |
tb |
Cream cheese |
| 1 |
|
Honeycomb; chopped |
| 1 |
ts |
Icing sugar; plus extra to dust |
| 1 |
|
Egg; separated |
| 1 |
ts |
Arrowroot |
| 1 |
tb |
White wine |
| 15 |
g |
Butter |
| 3 |
tb |
Greek yoghurt |
| 1 |
|
120 gram pac matchmakers |
| 50 |
ml |
Milk |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Thick slice bread |
|
|
Fresh mint sprigs; to decorate |
|
|
Orange slices; to decorate |
INSTRUCTIONS
1 For the Cheesecakes: Melt 85g/3oz butter in a pan. Crush 85g/3oz
biscuits, add to the melted butter and stir to mix.
2 Place two greased cooking rings on a plate and spoon the biscuit and
butter mixture into the bottom of each, then press down using the back of a
spoon. Place the plates with the filled rings in the fridge, chill and set.
Whisk 150ml/ 1/4 pint double cream with lemon zest until stiff.
3 Place the cream cheese in a bowl with 1 tbsp chopped honeycomb, 1 tsp
icing sugar and juice of 1/2 lemon and mix together.
4 Whisk the egg white until stiff, add to the cream cheese mixture with the
whipped cream and fold in. Spoon on top of the biscuit bases and chill.
5 For the Lemon Curd: Heat the juice of 2 lemons in a pan. Mix the
arrowroot with water, stir into the lemon juice with the wine and remove
from the heat.
6 Whisk in the egg yolk and 15g/ 1/2oz butter until smooth, pour onto a
plate and place in the fridge to chill.
7 Pile the remaining honeycomb on top of the remaining biscuits, spoon a
little Greek yoghurt on top of each and decorate with the mint sprigs.
8 Spoon the lemon curd on top of the cheesecakes and then carefully remove
the cooking rings. Serve on a large plate and arrange the topped biscuits
around the edge.
9 For the Pain Perdu: Place two-thirds of the chocolates in a heatproof
bowl, place above a pan of simmering water and allow to melt. Add 2 tbsp
double cream and stir in.
10 Place the remaining chocolate in a small pan with 100ml/3 1/2fl oz
double cream and milk and heat gently until melted. Cut the slice of bread
in half diagonally, dip in the chocolate mixture to soak and place on a
plate.
11 Heat the oil in a frying pan. Dust both sides of the bread with icing
sugar, add to the frying pan and cook on both sides until golden brown.
Serve the bread on a plate, drizzle over the melted chocolate and decorate
with orange slices.
This recipe contains raw or lightly cooked eggs. Because of the slight risk
of salmonella poisoning, these should be avoided by the sick, the elderly,
the very young, and pregnant women.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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