Ingredients:
• 2 cups – Gelatine powder
• 2 cups – hot water
• 2 cups – Fresh Cream
• Biscuits (6 biscuits per layer)
• Mango (chopped) or any fruit
• 1/2 cup castor Sugar
Method:
- Mix gelatine in hot water, until completely dissolved. Leave to cool.
- Add 1 cup fresh cream and beat this in the mixie.
- Crush the biscuits and spread evenly on a tray.
- Put half of the gelatine mixture on top evenly.
- Then layer the mango pieces.
- Add another layer of biscuits and then gelatine and again mangoes. Any number of layers can be made. Refrigerate for at least 4 hours.
- Icing:
- Over a bowl of ice-cold water, immerse another bowl containing the remaining cream.
- Beat strokes with a fork gently in the upward direction.
- Add the castor sugar and mix well only with the fork!
- Put this in the icing cone and keep the cone in fridge.
- After the flan is ready and set, decorate with the icing.
Recipe courtesy of Hina Shahed