2 cups sweet biscuit crumbs
90 g (3 oz) butter, melted
90 g (3 oz) butter, melted
for the Filling
250 g (8 oz) packaged cream cheese, softened at room temperature
3 tablespoons caster sugar
2/3 cup thickened cream
2 tablespoons gelatine
4 tablespoons hot water
1 x 425 g (15 oz) can strawberries, drained
whipped cream
pink food colouring
12 fresh whole strawberries
3 tablespoons caster sugar
2/3 cup thickened cream
2 tablespoons gelatine
4 tablespoons hot water
1 x 425 g (15 oz) can strawberries, drained
whipped cream
pink food colouring
12 fresh whole strawberries
method
for the Crumb crust
1. Combine biscuit crumbs with melted butter.2. Press onto bottom and sides of greased 23 cm (9 inch) pie plate. Chill.
for the Filling
1. Beat softened cream cheese until smooth, then beat in sugar, and fold in cream.2. Dissolve gelatine in hot water, cool, and add to cream cheese mixture.
3. Fold in drained strawberries.
4. Pour into prepared pie plate and chill until set (1 1/2 to 2 hours).
5. Colour whipped cream delicately with pink food colouring.
6. Decorate top of flan with swirls of whipped cream and whole strawberries.
serving amount
serves: 6 - 8
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