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Ingredients
1 ready-made flan case
For the filling
110g/4oz mascarpone cheese
½ lemon, juice only
1 tbsp icing sugar
110ml/4oz double cream
For the lemon glaze
1 tbsp caster sugar
1 lemon, zest and juice only
2 tbsp lemon curd
For the garnish
85g/3oz redcurrants
icing sugar, to dust
cocoa powder, to dust
melted chocolate, for drizzling
Method
1. For the filling, whisk the mascarpone, lemon juice, icing sugar and double
cream together, until thick.
2. For the lemon glaze, heat together the caster sugar, lemon zest and juice and
lemon curd in a small pan, over a medium heat, for 2-3 minutes, or until thick
and runny.
3. Pour the lemon glaze over the top of the flan case, coating evenly.
4. Pile the whisked cream mixture on top of the flan case, and smooth over with
a palette knife to create a flat surface.
5. Scatter the redcurrants all over, and dust with a little icing sugar and
cocoa powder.
6. Drizzle with a little melted chocolate, to garnish, and serve. |
