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Suggest a better description1 For the Cheesecakes: Melt 85g/3oz butter in a pan. Crush 85g/3oz biscuits, add to the melted butter and stir to mix. 2 Place two greased cooking rings on a plate and spoon the biscuit and butter mixture into the bottom of each, then press down using the back of a spoon. Place the plates with the filled rings in the fridge, chill and set. Whisk 150ml/ 1/4 pint double cream with lemon zest until stiff. 3 Place the cream cheese in a bowl with 1 tbsp chopped honeycomb, 1 tsp icing sugar and juice of 1/2 lemon and mix together. 4 Whisk the egg white until stiff, add to the cream cheese mixture with the whipped cream and fold in. Spoon on top of the biscuit bases and chill. 5 For the Lemon Curd: Heat the juice of 2 lemons in a pan. Mix the arrowroot with water, stir into the lemon juice with the wine and remove from the heat. 6 Whisk in the egg yolk and 15g/ 1/2oz butter until smooth, pour onto a plate and place in the fridge to chill. 7 Pile the remaining honeycomb on top of the remaining biscuits, spoon a little Greek yoghurt on top of each and decorate with the mint sprigs. 8 Spoon the lemon curd on top of the cheesecakes and then carefully remove the cooking rings. Serve on a large plate and arrange the topped biscuits around the edge. 9 For the Pain Perdu: Place two-thirds of the chocolates in a heatproof bowl, place above a pan of simmering water and allow to melt. Add 2 tbsp double cream and stir in. 10 Place the remaining chocolate in a small pan with 100ml/3 1/2fl oz double cream and milk and heat gently until melted. Cut the slice of bread in half diagonally, dip in the chocolate mixture to soak and place on a plate. 11 Heat the oil in a frying pan. Dust both sides of the bread with icing sugar, add to the frying pan and cook on both sides until golden brown. Serve the bread on a plate, drizzle over the melted chocolate and decorate with orange slices. This recipe contains raw or lightly cooked eggs. Because of the slight risk of salmonella poisoning, these should be avoided by the sick, the elderly, the very young, and pregnant women. NOTES : Chef - Tony Tobin Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 2 servings | ||
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Calories: 739 | ||
Calories from Fat: 577 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.1g | 85 % | |
Saturated Fat 33.3g | 167 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 134.5mg | 41 % | |
Sodium 784.6mg | 27 % | |
Potassium 201.9mg | 5 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 33.3g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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