good for 2x 18in round tins
300 g digestive biscuits
156 g unsalted butter
160 g sugar
80 ml water
6 egg yolks
grated rind of 1 orange and juice of 1/4 of the orange
300g cream cheese
300 ml whipping cream
Prepare the biscuit base:
Crush the biscuits in a plastic bag, tapping or rolling with a rolling pin. Melt the butter in a saucepan and stir in the biscuits. Remove this base mixture and press into the tins, smoothing with the back of a metal spoon. Chill until firm.
Make the syrup and yolk mixture:
Dissolve the sugar in the water in a saucepan, then boil until it reaches 110F (softball stage). Whisk the egg yolks in a heatproof bowl, then pour in the syrup in a thin stream, whisking continuously until the yolk and syrup mixture is pale and creamy. Continue whisking until cool.
Prepare the cream cheese mixture:
Beat together the cream cheese, orange rind and orange juice. Stir the cheese mixture into the yolk and syrup mixture gradually.
Prepare the cream:
Whip the cream until it stands in soft peaks and fold this into the mixture. Turn into the tin on the biscuit base, smooth the top so that it is level and chill for several hours, until firm. Kristine Kawi
