A simple-to-make fruit flan with a tart topping, Jellied Cream and Strawberry Flan makes a delicious summer dessert. When the flan case is baked blind, do not allozo it to brown too much since the pastry should be firm but melt-in-the-mouth.
9-inch Flan Case made from rich shortcrust pastry, baked blind and cooled
1 tablespoon black cherry jam
J oz. gelatine dissolved in 1 tablespoons water 10 fl. oz. cold Creme a la
8 oz. strawberries, washed, hulled and sliced
2 teaspoons sugar
2 teaspoon grated orange rind
5 fl. oz. double cream
1 tablespoon lemon juice
Place the baked pastry case on a serving dish and spread the jam over the bottom.
Stir the dissolved gelatine into the creme a la vanille. Place the mixture in the refrigerator and chill for 15 minutes, or until it is on the point of setting. Remove the custard from the refrigerator and pour it into the flan case.
Drop the strawberry slices, reserving about 8 slices for decoration, into the custard and sprinkle over the sugar and orange rind. Place the flan in the refriger- ator to chill for 45 minutes, or until the custard has set.
In a small bowl, beat the cream and the lemon juice together until the mixture is thick.
Remove the flan from the refrigerator. Spread the cream mixture over the custard and decorate with the reserved strawberry slices. Serve immediately.