Serves 8
250g shortcrust pastry
20g low sugar orange marmalade
120ml skimmed milk
60g skimmed milk powder
60g cocoa powder, plus extra for dusting
1/2tsp lemon zest, finely grated
1/2tsp orange zest, finely grated
1/2tsp vanilla essence
4tsp chocolate essence
1/2 sachet gelatine crystals
9tbsp hot water
4 egg yolks
5tbsp granular Canderel
200ml low fat creme fraiche, to serve
16 orange segments, to serve
Roll out the pastry and use it to line a loose bottomed tin. Chill for 30 mins. Preheat the oven to 180, gas mark 4.
Bake the pastry for 25 mins or until golden brown. If the pastry bubbles whilst cooking press it down with the back of a spoon.
Remove from the oven and allow to cool. Warm the marmalade then brush it over the pastry and set aside. Meanwhile, warm the skimmed milk and powder on a gentle heat until it almost boils.
Take off the heat and whisk in the cocoa powder, zest, vanilla and chocolate essence. Dissolve the gelatine in 3tbsp hot water and then add to the chocolate mix. Bring the remaining water to the boil.
Lightly whisk the egg yolks. Gradually whisk in the remaining boiling water, then mix in the Canderel and stir until smooth.
Pour the chocolate filling in to the pastry. Cover and chill overnight. When it's ready to serve, dust with cocoa powder and serve with creme fraiche and fresh orange segments.
250g shortcrust pastry
20g low sugar orange marmalade
120ml skimmed milk
60g skimmed milk powder
60g cocoa powder, plus extra for dusting
1/2tsp lemon zest, finely grated
1/2tsp orange zest, finely grated
1/2tsp vanilla essence
4tsp chocolate essence
1/2 sachet gelatine crystals
9tbsp hot water
4 egg yolks
5tbsp granular Canderel
200ml low fat creme fraiche, to serve
16 orange segments, to serve
Roll out the pastry and use it to line a loose bottomed tin. Chill for 30 mins. Preheat the oven to 180, gas mark 4.
Bake the pastry for 25 mins or until golden brown. If the pastry bubbles whilst cooking press it down with the back of a spoon.
Remove from the oven and allow to cool. Warm the marmalade then brush it over the pastry and set aside. Meanwhile, warm the skimmed milk and powder on a gentle heat until it almost boils.
Take off the heat and whisk in the cocoa powder, zest, vanilla and chocolate essence. Dissolve the gelatine in 3tbsp hot water and then add to the chocolate mix. Bring the remaining water to the boil.
Lightly whisk the egg yolks. Gradually whisk in the remaining boiling water, then mix in the Canderel and stir until smooth.
Pour the chocolate filling in to the pastry. Cover and chill overnight. When it's ready to serve, dust with cocoa powder and serve with creme fraiche and fresh orange segments.
No comments:
Post a Comment