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Puddings St Clements Chocolate Crunch

Discussion in 'Slimming World Recipes' started by Pootler, 12 February 2011 Social URL.

  1. Pootler

    Pootler Full Member

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    Makes 8 portions. (5.5 syns per slice, or 3.5 syns and 1/2 a HexB)

    INGREDIENTS

    4 eggs, separated
    170 g fromage frais or quark
    juice and grated rind of 1 lemon
    juice and grated rind of 1 orange
    5 sheets gelatine (or about 2 sachets)
    pinch of salt
    10 tablespoons sweetener
    112 g Bran Flakes, crunched into crumbs
    100 g dark chocolate

    METHOD

    • Line the bottom of a spingform cake tin with greaseproof paper.
    • Melt chocolate. Add bran flakes. Mix. Press into bottom of cake tin and chill until set.
    • Cook yolks, rinds, juice and sweetener in a bowl over a pan of boiling water, whisking, constantly until you have a thick, frothy custard.
    • Put gelatine in small bowl with about 5 tablespoons water. Microwave for a few seconds, remove and stir. Repeat until gelatine is dissolved.
    • Mix gelatine solution into custard.
    • Put in fridge to cool for about an hour.
    • When cool, gently mix in fromage frais.
    • Whisk egg whites and salt until they form peaks. Gently fold into custard and fromage frais mixture.
    • Spoon over base. Chill for 2 hours.
     
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  3. hazysummer

    hazysummer Full Member

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    looks yummy...

    only trouble is I don't trust the eggs here enough to have raw whites..
     
  4. Pootler

    Pootler Full Member

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    You could probably make it without the egg whites actually. All they do is give it a light, fluffy texture like mousse. Believe me, the mixture is yummy enough without the egg whites... it nearly didn't make it onto the chocolate base when I made it!
     
    Last edited: 13 February 2011
  5. Just_Eleanor

    Just_Eleanor Full Member

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    This sounds like something we used to have for school dinners, a chocolate cornflake base with orange blancmange on top. Was oddly yummy!

    I wonder if that recipe for firm set mullerlight mousse stuff would work? Using an orange muller and orange jelly for the topping?
     
  6. Pootler

    Pootler Full Member

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    Ha! That's EXACTLY what I was trying to recreate! I have craved that pudding ever since I left school at 18 and I'm so glad I figured out how to make it. :)))

    I'm sure that would work. Any recipe for a citrus mousse would, probably.

    I think next time I make it I'll make the base thinner, maybe even half the amounts. It was pretty thick, and cost a lot of syns this way. Hubby said he needed a chisel to eat it the first time we had it. It softened up a bit later though.
     
  7. mandy296

    mandy296 Silver Member

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    A word of warning in case there is anyone as dim as me!

    I thought I'd try adapting this and making using the muller light + sugar free jelly option (went for rasberry flavour jelly, vanilla and choc sprinkles yoghurt and blended with some frozen raspberries)

    It might have worked - if my springform cake tin had been water tight - it wasn't! Jelly/yoghurt mix everywhere!

    Might try again, but this time either line the cake tin with foil to make it water tight, or maybe try using a silicone cake tin - once its set I'm guessing you can peel off the rubbery cake tin.
     
  8. Pootler

    Pootler Full Member

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    The way I did it, the mousse was already set when I put it on the base so it didn't leak. But a leakproof tin might help. ;-)
     
  9. Liannemc

    Liannemc Full Member

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    Thanks for the tip - sounds exactly like something i would do!
     
  10. Jayner

    Jayner Full Member

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    This sounds yummy:) I think I will have to have a go at making this. x
     
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