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Ingredientes
- 225 gm Icing sugar, plus extra to dust
- 1 x Egg white and 2 egg yolks
- Â Â 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
- Preheat oven to 220c/452f/Gas 7.
- 1 For the Cakes: Beat 225g/8oz icing sugar, egg white and juice 1/2 lemon to make a thick icing.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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% |
