150 g (6 oz) digestive biscuits, broken
75 g (3 oz) butter, melted
15 g (1/2 oz) powdered gelatine
30 ml (2 tbsp) water
100 g (4 oz) hazelnuts
200 g (8 oz) cream cheese
60 ml (4 tbsp) honey
2 size 3 eggs, separated
250 ml (1/2 pint) double cream
whole hazelnuts to decorate
75 g (3 oz) butter, melted
15 g (1/2 oz) powdered gelatine
30 ml (2 tbsp) water
100 g (4 oz) hazelnuts
200 g (8 oz) cream cheese
60 ml (4 tbsp) honey
2 size 3 eggs, separated
250 ml (1/2 pint) double cream
whole hazelnuts to decorate
method
1. Place the biscuits in the processor bowl and chop finely.
2. Add the melted butter and press over the base of a 9 inch loose bottomed tin. Chill.
3. Dissolve the gelatine in water over a bowl of hot water.
4. Place the hazelnuts in the processor bowl and process until finely chopped.
5. Add the cream cheese, honey and egg yolks and process together for 5 seconds.
6. Turn into a large bowl.
7. Whisk the egg whites until stiff. Reserve.
8. Whisk the cream until thick. Add the creamed cheese mixture, gelatine and egg whites to the cream and mix together well. Pour over base and chill until set.
Remove from tin and decorate with cream and hazelnuts.
2. Add the melted butter and press over the base of a 9 inch loose bottomed tin. Chill.
3. Dissolve the gelatine in water over a bowl of hot water.
4. Place the hazelnuts in the processor bowl and process until finely chopped.
5. Add the cream cheese, honey and egg yolks and process together for 5 seconds.
6. Turn into a large bowl.
7. Whisk the egg whites until stiff. Reserve.
8. Whisk the cream until thick. Add the creamed cheese mixture, gelatine and egg whites to the cream and mix together well. Pour over base and chill until set.
Remove from tin and decorate with cream and hazelnuts.
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