This bang on trend hybrid dessert recipe from our development chef will delight your customers with its creamy texture and delicious taste. The perfect dessert for any Christmas menu.
Method
- In a food processor blitz the biscuits to a coarse crumb, then pour into a bowl and stir in the melted butter. Mix well.
- Press the crumb mixture into a 20cm cake tin.
- In a food processor blitz the christmas pudding, brandy and orange zest.
- Place the cream cheese in a bowl and mix until soft and smooth, then add vanilla, double cream and sugar.
- Once fully mixed, fold in the christmas pudding mixture.
- Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
- The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool.