| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | Ready, Steady, Cook 2 | 2 | servings |
INGREDIENTS
| 1 | 98 grams pac semolina | |
| 3 | Oranges; peeled and sliced, | |
| ; plus | ||
| 1/2 | Orange; juice of | |
| 250 | g | Caster sugar |
| 300 | ml | White wine |
| 1 | Sprig fresh rosemary | |
| 1 | 130 gram bag dried mango | |
| 250 | g | Bing cherries |
| 115 | g | Self raising flour |
| 1/2 | ts | Baking powder |
| 1 | pn | Salt |
| 1/4 | ts | Ground cinnamon |
| 85 | g | Butter |
| 75 | ml | Milk; about |
| 200 | g | Greek yoghurt |
| 5 | Figs | |
| 250 | g | Mascarpone |
| A few fresh thyme sprigs | ||
| 1 | tb | Demerara sugar |
| 3 | Egg whites | |
| 1 | tb | Cocoa powder |
| Chocolate sponge cake | ||
| 150 | ml | Double cream |
INSTRUCTIONS
1 Make the semolina according to the packet. Pour into the dessert glasses and arrange two sliced oranges on top. 2 Place 55g/2oz caster sugar and 3 tbsp water in a pan and heat gently until the sugar dissolves. Increase the heat and cook until the syrup turns to caramel. Pour the caramel over the orange slices and serve. 3 Heat together 150ml/ 1/4 pint white wine, orange juice and sprig of fresh rosemary in a pan with the dried mango. 4 Simmer and cook for 10-15 minutes, until the mango is softened, gradually adding an extra 150ml/ 1/4 pint white wine during the cooking time. Add the cherries and cook for two more minutes. 5 Put the flour, baking powder, 15g/ 1/2oz caster sugar, pinch of salt and ground cinnamon in a bowl. Rub in 25g/1oz butter until resembling breadcrumbs. 6 Add enough milk to mix to a soft dough. Knead gently on a floured worksurface and cut out into rounds. Heat 55g/2oz butter in a frying pan, add the scones and cook for a few minutes on each side, until golden brown and cooked through. 7 Arrange the fried scones on a plate, spoon some yoghurt on top of each and pour over the mango and cherry mixture. Quarter the figs almost all the way through, open out slightly and place in a shallow ovenproof dish. 8 Put a spoonful of mascarpone cheese on top of each and scatter over the thyme sprigs and demerara sugar. Cook in the oven for 10-15 minutes, or until tender and golden. Serve the figs on a plate. 9 Whisk the egg whites until stiff, gradually whisk in 175g/6oz caster sugar and fold in the cocoa powder. Slice the cake horizontally and put in an ovenproof frying pan or cake tin. Pour over the double cream and arrange the remaining sliced orange on top. 10 Spoon over the remaining mascarpone and completely cover with the meringue mixture. Place in the oven and cook for a few minutes, until the meringue is golden brown. Serve on a plate. Converted by MC_Buster. Per serving: 664 Calories (kcal); 37g Total Fat; (55% calories from fat); 11g Protein; 57g Carbohydrate; 98mg Cholesterol; 650mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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