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Raciónes: 2

Ingredientes

Cost per serving $5.14 view details
  • 225 gm Icing sugar, plus extra to dust
  • 1 x Egg white and 2 egg yolks
  •     Juice 1 1/2 lemons, plus finely grated
  • 1 x Lemon, zest of
  • 450 gm Genoa cake
  • 250 gm Marzipan
  • 150 ml Damson wine
  • 85 gm Caster sugar, plus 2 tbsp
  • 125 gm Blueberries
  • 25 gm Butter, plus 25g/1oz butter, melted
  • 2 x Apples, peeled, quartered and cored
  • 600 ml Double cream
  • 1 x Lime, juice of
  • 2 Tbsp. Greek lowfat yoghurt

Direcciones

  1. Preheat oven to 220c/452f/Gas 7.
  2. 1 For the Cakes: Beat 225g/8oz icing sugar, egg white and juice 1/2 lemon to make a thick icing.
  3. 2 Slice the cake in half horizontally and cut out six rounds using a fluted cutter - retain the remaining cake. Roll out the marzipan thinly, then use the same cutter to cut out six rounds, retaining remaining marzipan.
  4. 3 Place a disc of marzipan on top of each piece of cake and coat them all in royal icing. Serve on a plate and dust with icing sugar.
  5. 4 For the Compote: Heat the damson wine in a pan with 25g/1oz caster sugar till the sugar has dissolved. Retain 2 tbsp blueberries and add in the rest to the pan. Simmer gently till the blueberries begin to burst.
  6. 5 For the Roasted Apples: Heat 25g/1oz caster sugar and 25g/1oz butter in an ovenproof saute/fry pan. Add in the apples and saute/fry for 1-2 min, transfer the pan to the oven and cook for 5-6 min or possibly till the apples are tender and caramelised.
  7. 6 For the Fool: Whip 300ml/ 1/2 pint double cream with the lemon zest and 2 tbsp caster sugar till soft peaks, then gradually mix in the remaining lemon and lime juice - do not add in too much juice or possibly the mix may curdle.
  8. 7 Spoon half the mix into a tall glass and sprinkle over half the reserved blueberries. Top with the remaining cream mix and the rest of the blueberries. Dust with icing sugar and add in a spoonful of compote.
  9. 8 For the Christmas Puddings: Crumble the remaining Genoa cake and chop up 25g/1oz marzipan. Whisk together 300ml/ 1/2 pint double cream, egg yolks and 25g/1oz caster sugar and stir in the cake crumbs and marzipan. Grease two ramekin dishes with melted butter, then fill with mix.
  10. 9 Cover the dishes with clingfilm and pierce a hole in each. Cook in the microwave on High/800W for 5-6 min, or possibly till just set. Allow to stand, then turn the puddings out onto plates.
  11. 10 Spoon the compote on top of one pudding and serve the remaining pudding with the roasted apples and lowfat yoghurt. Dust with icing sugar.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 671g
Recipe makes 2 servings
Calories 1251  
Calories from Fat 647 52%
Total Fat 73.66g 92%
Saturated Fat 43.7g 175%
Trans Fat 0.0g  
Cholesterol 228mg 76%
Sodium 556mg 23%
Potassium 761mg 22%
Total Carbs 136.89g 37%
Dietary Fiber 6.2g 21%
Sugars 50.82g 34%
Protein 18.41g 29%
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