* adopted from Donna Hay's recipe
Ingredients:
melted unsalted butter, for brushing
castersugar, for dusting
180ml lemon juice
55g caster sugar
1 tbsp cornflour
5 eggwhites, at room temperature
75g extra caster sugar
icing sugar, to serve
How to Make:
1. Lightly brush 6 ramekins with butter and caster sugar and place them on baking tray.
2. Place lemon juice, sugar and cornflour in a saucepan over medium heat and whisk to combine. Cook, stirring for 8 min or until the mixture has thickened. Transfer to a large bowl and refrigerate until cold.
3. Preheat oven at 180'C.
4. Place eggwhites in a big bowl and whisk with electric mixer until stiff peaks form.
5 Add extra caster sugar in a thin steam, whisking until thick and glossy.
6. Remove lemon mixture from fridge and beat with a fork until smooth.
7. Gently fold the eggwhites into the lemon mixture in 3 batches (but also quickly), then spoon them into the preared ramekins.
8. Smooth the top of the mixture with a spatula. Run the tip of a knife around the edge of each ramekin, then place them on the baking tray and bake for 12 -14 min or until top has risen and browned.
9. Dust the top with icing sugar and serve immediately.
Enjoy and expect this to be a tangy dessert instead of a sweet sweet dessert!
* adopted from Donna Hay's recipe
Ingredients:
350g plain chocolate biscuits OR digestive biscuits
120g butter, melted
410ml (1 2/3 cup) milk
250ml (1 cup) single cream
200g 70% dark chocolate, chopped
200g dark chocolate, chopped
60g (1/3 cup) brown sugar
75g (1/3 cup) caster sugar
35g (1/4 cup) cornflour
80ml (1/3 cup) whisky (or double if you like more whisky taste in your cake!)
4 egg yolks
500ml (2 cups) extra single cream
120g (1/2 cup) sour cream
cocoa, for dusting
How to Make:
1. Place biscuits and butter in a food processor and process until smooth.
2. Spoon mixture into a lightly greased caked tin or ceramic pie dish and smooth it over the base and sides with a spoon. Refrigerate for 30 min.
3. Place milk, cream and both chocolates in a saucepan over medium heat and cook, stirring, until it comes ti the boil. Remove from heat.
4. Place brown sugar, caster sugar, cornflour, egg yolks and whisky in a large bowl and whisky to combine.
5. Pour the chocolate mixture to the eggs mixture and whisky to combine. Then transfer all the mixture back to the chocolate saucepan and cook, whisking, over medium heat until it comes to the boil. Continue whisking for 1-2 min or until thickened.
6. Set aside to cool slightly.
7. Once cooled, pour chocolate mixture to the cake tin on top of the biscuits base layer and smooth out the top. Refrigerate for 3 hrs or until firm.
8. When ready to serve, whisk the extra cream and sour cream together until stiff peaks form, Spoon the cream on top of the chocolate custard and dust with cocoa and serve!
Delightful with a glass of whisky!! Enjoy!
