| 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)
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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