INGREDIENTS to serve 6 - 8 people :-
|
125 |
g |
5 |
oz |
digestive biscuits |
||
|
75 |
g |
3 |
oz |
butter |
||
|
50 |
g |
2 |
oz |
demerara sugar |
||
|
Filling :- |
||||||
|
30 |
g |
1½ |
oz |
raisins |
||
|
25 |
ml |
1 |
fl oz |
rum |
||
|
2 |
separated |
eggs |
||||
|
50 |
g |
2 |
oz |
caster sugar |
||
|
1 |
teaspoon |
instant coffee |
||||
|
5 |
tablespoons |
boiling water |
||||
|
10 |
g |
1 sachet |
½ |
oz |
powdered gelatine |
|
|
50 |
g |
2 |
oz |
plain chocolate |
||
|
200 |
g |
8 |
oz |
Quark |
||
|
125 |
ml |
¼ |
pt |
double cream |
||
|
2 |
tablespoons |
milk |
||||
METHOD :-
Soak the raisins in the rum, preferably overnight.
Crush the biscuits between sheets of greaseproof paper until fine crumbs.
Melt the butter in a saucepan. Stir in the crumbs & sugar on gentle heat until well blended and press into a greased 9" flan dish or tin with a loose base. Refrigerate to harden well.
Mix the egg yolks, caster sugar, and coffee dissolved in 2 tablespoons of boiling water in the top of a double saucepan or in a bowl placed over boiling water. Stir steadily until the mixture clings to the back of a wooden spoon.
Dissolve the gelatine thoroughly in 3 tablespoons of boiling water. Stir into the egg mixture and remove from heat. Melt the chocolate with a little water in a bowl over boiling water. Stir until smooth and then blend into the egg mixture. Leave to cool.
Beat the Quark, and when the chocolate mixture is cold, stir it gradually into the Quark.
Whisk the cream with the milk to soft peaks and fold into the mixture.
Whisk the egg whites until stiff but not brittle and fold into the mixture. Stir in the rum soaked raisins. Pour into the flan dish or tin and refrigerate until firmly set.
Decorate with piped whipped cream and chocolate flakes or crystallised flowers & leaves.
Vary with sweet sherry instead of rum, or omit raisins and double the quantity of chocolate.