Crush the biscuit in a food bag using a rolling pin or whatever you have at home that will do the job and press down onto a cake dish or even casserole dish. Leave in the fridge to set for 30 minutes.
The Cheese Mix: Heat the white chocolate in a plastic bowl over a pan of boiling water, at the same time heat the creme faiche in a sauce pan gently (not boiling). Add the chocolate to the warm creme fraiche and mix, take off the heat.
Let the mix cool and then pour it over the biscuit base. Move it into the fridge to set for 3 hours. Once chilled throughout, its ready to serve.
|Organic White Chocolate||2 Bars|
|Creme Fraiche||2x 250 Ml Tubs|
|Chocolate Digestives||½ Pack|
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.