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20 December 2012,01:15 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Mix together the butter and biscuit crumbs. Press the mixture into a loose bottomed 20.5 cm (8 inch) cake tin so it lines the base and sides.
  • Put the redcurrants in a medium saucepan with water and simmer gently for 5-6 minutes, until soft. Allow to cool.
  • Sprinkle the gelatine in water in a small bowl and leave to soak.
  • Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm.
  • Put the cheese, egg yolk, sugar and yogurt in a food processor or blender and work together until smooth.
  • Whip the cream until it just holds its shape. Fold the cooked redcurrants, redcurrant jelly, gelatine and most of the cream into the cheese mixture. Whisk the egg white until stiff and fold into the mixture.
  • Pour on to the biscuit base and chill until set. Remove from the tin and decorate with the remaining cream and redcurrants.


  • 65 grams  butter, melted
  • 150 grams  wheatmeal biscuits, finely crushed
  • 175 grams  redcurrants
  • 15 ml  gelatine
  • 100 grams  cottage cheese
  • 1 egg, separated
  • 40 grams  castor sugar
  • 150 grams  natural yogurt
  • 150 ml  fresh double cream
  • 15 ml  redcuirant jelly
  • Redcurrants, to decorate

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