Featured recipe by Lisa and Steve
http://brittanyfriends.com
INGREDIENTS:
7” Flan dish, spring sided or loose bottomed tin
2-3 oz Butter
Large packet (at least 200g) of Bastogne Biscuits or digestives if you can get them.
2 x 250 g tubs Marscapone cheese (AnnieD uses either Super U own brand or Tables du monde)
1 1/2 oz Sieved Icing Sugar
2-3 limes or 2 lemons or even 1 large Orange
BASE:
Crush the biscuits in a bowl until they are crumbs. Melt 2-3oz butter in small saucepan, once melted take off of the heat and add the crushed biscuits. Press mixture firmly onto the base of the tin and level. Put into the fridge to set.
FILLING:
Finely grate the zest of the fruit you have decided to use and squeeze them of their juice. Put both tubs of Mascarpone into bowl and add the finely grated zest and juice along with the sieved icing sugar and mix thoroughly. Spread this onto the set biscuit base and level off or fluff up.
Decorate with anything you fancy, choc chips are good and place back in the fridge for at least an hour before eating. This should keep well in the fridge for a couple of days so good if you can’t eat it all in one go.
TIPS:
Adjust the amount of icing sugar you use, depending upon the tartness of the fruit and personal preference. Taste the mixture before you add it to the biscuit base.
VARIATIONS:
Celia has a great variation to this recipe, she replaces the fruit juice with a splash of whiskey or brandy and adds one or two bars of melted chocolate to the marscapone mixture (use chocolate with at least 74% cocoa). To make the texture lighter, she folds in whipped cream.
For an extra special occasion why not try a splash of ginger wine and add finely chopped crystallized ginger? |
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