55 g (2 oz) unsalted butter
6 Anzac biscuits, crumbled
110 g (4 oz) plums, halved and stoned
110 g (4 oz) Quark (low fat cream cheese)
6 Anzac biscuits, crumbled
110 g (4 oz) plums, halved and stoned
110 g (4 oz) Quark (low fat cream cheese)
To garnish
4 orange segments
sprig of fresh mint
icing sugar, to dust
sprig of fresh mint
icing sugar, to dust
method
1. Gently melt the butter in a pan and stir in the biscuits until combined.
2. Remove from the heat and spoon the biscuit mixture into a large chefs' ring on a serving plate.
3. Place the plums on top of the biscuit mix.
4. Top with the Quark and smooth of the top using a palette knife.
5. Remove the ring and garnish the top with the orange segments and mint.
6. Finish with a dusting of icing sugar.
2. Remove from the heat and spoon the biscuit mixture into a large chefs' ring on a serving plate.
3. Place the plums on top of the biscuit mix.
4. Top with the Quark and smooth of the top using a palette knife.
5. Remove the ring and garnish the top with the orange segments and mint.
6. Finish with a dusting of icing sugar.
serving amount
serves 1
rate this recipe
6.3
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