A sweet, fresh-tasting flan, Ginger Lemon Flan may be served as a dessert for a family dinner. Accompany it with whipped cream or a creamy, cold Creme a la Vanille.
3 large sweet apples, peeled, cored and sliced juice of
1 teaspoon cider vinegar
7 fl. oz. water
1 oz. gelatine dissolved in
1 tablespoons water
6 oz. crushed digestive biscuits
2 oz. sugar
4 oz. butter, melted
4 tablespoons ginger and apple jelly, or ginger preserve 4 tablespoons finely chopped preserved ginger grated rind of 1 lemon
Arrange the sliced apples in a medium-sized, shallow dish and sprinkle over the lemon juice. Toss the slices to coat them thoroughly. Set aside for 5 minutes.
Drain the apples and set them aside. Reserve the lemon juice and pour it into a medium-sized mixing bowl. Pour in the vinegar, water and gelatine mixture. Stir the mixture well and place it in the refrigerator to chill for 20 minutes, or until it has almost set.
Meanwhile, in a medium-sized mixing bowl, combine the crushed biscuits , sugar and melted butter together with a wooden spoon. Line a 9-inch pic dish with the biscuit mixture, pressing it firmly against the bottom and sides of the dish with your fingers. Place the dish in the refrigerator to chill for ! 5 minutes.
In a small mixing bowl, combine the ginger and apple jelly, or ginger preserve, with the preserved ginger and the grated lemon rind.
Remove the lined pie dish from the refrigerator and spread the ginger and apple jelly mixture over the biscuit mixture.
Arrange the reserved apple slices on top, in two layers.
Remove the almost-set jelly from the refrigerator and, using a tablespoon, carefully coat the apple slices with a little of the jelly mixture. Set aside the remaining jelly . Place the flan in the refrigerator for 5 minutes, or until the jelly mixture has completely set.
Remove the flan from the refrigerator and spoon over the remaining jelly . Return the flan to the refrigerator and chill for 20 minutes, or until the jelly has set.
Serve the flan cold.