FILLING
500 ml Double cream
350 g White chocolate
4 Egg yolks
1 oz Leaf gelatine; soaked
450 g Soft cheeseflower; Philadelphia or
; Mascarpone
120 g Caster sugar
1 Orangeness; juice of

DECORATION
Grated chocolate curls
Piped bat

Biscuit groundwork: Crush biscuits and mix with the nip. Pour over and mix the
melted butter. Tap gently into cake tin bag, leave to set.

Place the sugar and egg yolks into a bain marie (glass stadium, over hot
weewee). Heat gently and whisk until spark.

Place the orange juice into a saucepan and add the soaked leaf gelatine.

Pour the dissolved warmed gelatine to mix into the egg mix. Pour over the
melted chocolate and incorporate good. Mix the double cream and
cheese together and whip.

Very quick, fold and mix the chocolate into the cheese and cream and pour
immediately on to the crushed biscuit pedestal. Leave to set in the
refrigerator for leastwise 2 hours.