Ingredients
Directions
Mix everything together and pour into a greased and dusted oven dish. Bake in a preheated oven at 180c for about an hour.
Peel and chop potatoes and parsnips.
Boil together until tender then mash with pepper and cream. Stir in 3/4 of the gruyere and place the mixture in a buttered ovenproof dish. scatter over the rest of the gruyere. Can be made to this point the day before .When serving put into oven at 180 for 40 minutes until heated through and golden
600ml double creamPut cream in a pan and add sugar.
Slowly bring to boil stirring all the time.
Bubble for 3 mins stirring all time.
Remove from heat and add lemon juice and this will make mixture thicken slightly.
Cool slightly and then pour into small ramekins.
Cover and chill for 2 hours.
Easiest to pour into a jug and then dishes…cleaner!
Serve with cats tongue biscuits and a dust of icing sugar or in a sweet pastry shell as a filling.
Very rich so a small amount is fine!
Crush biscuits and mix with melted butter.
Press into base of caketin.
Melt chocolate on low heat in microwave and set aside.
Beat together cream cheese and fromage frais.
Add chocolate and chopped strawberries.
Spoon onto biscuit base and chill for 4 hours.
decorate with sliced strawberries and a drizzle of melted white choc
Mix all together and spread in china flan dish or similar.
scatter with flaked almonds.
Bake at 180 for 15 mins until heated through.
serve with corn chips for dipping