What you need:
200grm Cream Cheese – (Lidl’s own brand is as good as phili but costs about 49p)
200ml Double Cream
Small tin of Mandarin Oranges – drained
10 Digestive Biscuits
50grm Butter – unsalted is best (marge will work too).
2tbspns Icing Sugar – sieved
1tbspn Demerara Sugar
Shot of Whisky – (Baileys, Brandy, Cointreau will work also)
Chocolate Flake bar
Flan tin or dish.
What you do:
Melt the butter
Make the biscuits into crumbs – blitz them in a processor or roll them in a plastic bag with a rolling pin
Add the Demerara Sugar and mix in
Add the melted butter and mix in
Spoon the mix into your flan dish/ring (– I use a bottomless flan ring and an ordinary tile,) press down and smooth over. Chill in fridge while you do the rest
Pour the cream into a bowl and whisk to peaks.
In another bowl, mix the cream cheese with the icing sugar – I find a fork works best. The cheese will soften as it mixes with the sugar.
Add half the whisky to the cream and the other half to the cheese mix. Mix in gently to each.
Combine the cheese and cream mixes together, fold together gently. Don’t whisk at this stage because the cream will thicken further and might split. Add half the oranges, fold in gently.
Spoon the mix onto the biscuit base and leave a roughish top. Fridge again. While you finish the main course.
Before serving arrange the rest of the oranges on top to decorate (other fruits e.g. raspberries would also work), sprinkle over the crumbled up flake bar and remove the ring mould. (Run a warmed knife blade around the edge to loosen and lift off the ring.) Serve with an optional sprig of fresh mint if available.