1. To make the base, blitz the biscuits in a food processor until they are like fine crumbs and then combine with the melted butter. Press the mixture into the base and 4cm (1½") up the sides of the tin. Chill the base while you make the filling.
2. Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least 1 hour.
3. Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.
|Double Cream||300 Ml Carton|
|Finely Grated Zest And Juice Of Large Limes||5|
|Carnation Condensed Milk Light||405g Can|
|Thin Lime Wedges And Slivers Of Zest||6-8|
|Bitter Chocolate (70% Cocoa Solids). Melted||30g|
|20cm (8”) Loose-bottomed Cake Tin. Greased||1|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
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.