METHOD
Break the biscuits into crumbs. Melt the butter and sugar in a saucepan and mix in the biscuits. Add a very small amount of water if necessary, so that the
mixture binds together. Press into a flan case or large glass dish.
Peel 3 strips of orange and lemon rind and chop into tiny pieces (being careful not to include any pith) and put into liquidizer. Squeeze the orange and
lemon and add all the juice to the rind in the liquidizer and liquidize. Add all the cheese and blend. Put the the gelatine into a small saucepan with the
juice from the tinned mandarins and stir until dissolved. While still hot, add to the mixture in the liquidizer and blend (when doing this, remove the round
centrepiece from the lid of the liquidizer to create a vacuum).
Turn into a bowl and add the sugar (taste: you might want more sugar!). Chop some mandarins roughly and add. Pour into flan-case or glass dish and place in
fridge until set. Decorate with the remaining mandarins.
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