Tue, Jul-17-12, 02:02
|
 |
Registered Member
Posts: 25
|
|
Plan: Fourth phase Atkins
Stats: 160/116/124
BF:
Progress:
|
|
The recipe was actually slightly different - that was what I did the first time I made it! In the video I did this:
Oh no!
es ofcourse!
For the base I used 1 ounce pecans, 1 ounce almonds and 1 ounce walnuts, and chopped them all up together. I mixed them with 3 ounces of ground almonds, melted butter (as much as it takes), a few tablespoons of dessicated coconut, 16 tablespoons of splenda, and a couple of teaspoons almond extract. (So just do it all to taste) I found the almond extract really made all the difference - made an almost marzipan taste.
I then squished this into the base of a tin (one of those ones where you can undo it at the side) and baked it in the oven for 10 mins.
Then for the filling, I used 500g mascarpone and 200g of soft cheese (I use Sainsbury's Be Good to Yourself)), and creamed them together with 16 tablespoons of granulated Splenda - but can't actually remember exactly - again, do it to taste. I then beated in 4 eggs, one at a time. Then I added about 2 and a half cap fulls of vanilla extract. Then I added a 300ml tub of Tesco double cream, and a 300ml tub of Tesco Whipping cream. I poured this over the base, and cooked at 150 degrees in the oven for an hour. Towards the end, you could add blueberries on top if you want, and let them cook too.
I then turned off the oven, and left it in there to sit in its own heat for half an hour.
I then left it to cool at room temperature, then put it in the fridge for 24 hours.
I removed it from its tin once it had been refridgerated.
It was extremely creamy in the middle, and more cooked on the outside, so was a nice combination of textures. But if you want it less creamy in the middle - cook it for longer.
|
Linear Mode
