Pootler
Full Member
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
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.