A light-as-air flan with a tang
An easy-make dessert for the whole family
Sponge flans keep very well for ages and are ideal
to have at home, ready to fill with creamy mixtures like this one.
1½ lime jellies
350g crème fraiche
quark or thick yogurt
25cm flan case
pint double or
few drops vanilla essence
juice and grated rind of
caster sugar to taste grated chocolate to decorate
1 Dissolve1 jelly in 4 fl oz/ 100 ml boiling water, then
add 4 fl oz/ 100 ml very cold
water, and chill. Dissolve the
1/2 jelly separately in 1/4 pint/
150ml hot water and put in a
small container to set.
2 When the whole jelly is cold, not set whisk until it becomes frothy and light. Then whisk in the crème fraiche, quark or yogurt and chill until thickened. Whisk
again briefly and spoon into the flan case, on a serving plate. Flatten the top and chill for 5-10 minutes.
3 Whip the cream very slightly with vanilla, rind
and juice and sugar to a soft consistency. Spoon evenly over the jelly and chill.
Roughly chop ½ jelly and scatter round edge of topping. Sprinkle centre with chocolate; serve.