Zulia Persimmon Flan

This unusual flan is easy to make and even easier to eat! Serve as a satisfying dessert after a fairly light meal or as a sumptuous snack with freshly percolated coffee.


6 oz. crushed ginger biscuits

2 oz. unsalted butter, melted

2 tablespoons brandy or peach brandy

½ teaspoon ground ginger

6 fl. oz. white wine

2 oz. sugar

1 teaspoon very finely grated lemon rind z teaspoon ground ginger

4 persimmons, sliced

1 oz. gelatine, dissolved in

1 tablespoons hot water

10 fl. oz. double cream

½ cups heavy cream, stiffly beaten

2 tablespoons chocolate vermicelli

In a medium-sized mixing bowl, combine the crushed biscuits , melted butter, brandy or peach brandy and ginger and, using a fork, beat well to blend. Spoon the mixture into an 8-inch

The unusual flavour of persimmons tnakes Zulia Persimmon Flan a delicious and special dessert. flan tin and, using your fingers, spread it out to line the bottom and sides. Place the tin in the refrigerator to chill for 30 minutes.

Meanwhile, make the filling. Pour the white wine into a medium-sized saucepan and add the sugar, lemon rind and ginger.

Set the pan over moderately high heat and bring the liquid to the boil, stirring constantly until the sugar dis-solves.

Boil the mixture, without stirring, for 5 minutes. Reduce the heat to low and add the persimmons to the pan. Simmer the mixture, stirring occasionally, for 10 minutes.

Stir the gelatine into the mixture, remove the pan from the heat and set aside to cool slightly. Pour the mixture into the flan case and place the flan tin in the refrigerator for 2 hours or until it has completely set.

Remove the flan from the refrigerator and, using a flat-bladed knife, spread the cream over the filling, bringing it up into decorative swirls with a flat-bladed knife or a fork.

Sprinkle over the chocolate vermicelli and serve at once.

Zulinka Rum and Chocolate Souffle

This superbly rich souffle combines the flavours of chocolate, rum and orange marmalade. Serve it on its own or with whipped cream for a delectable and warming dessert.

1 oz. plus

1 teaspoon butter

4 oz. dark cooking chocolate, broken into small pieces

2 tablespoons water

8 fl. oz. single cream

2 fl. oz. milk

½ teaspoon vanilla essence

3 fl. oz. dark rum

3 tablespoons sugar

1½ oz. flour

2 tablespoons chunky orange marmalade, with the chunks finely chopped

5 egg whites

4 egg yolks

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). Using the teaspoon of butter, grease a medium-sized souffle dish and set it aside.

Place the chocolate pieces and the water in a small heatproof bowl set over a saucepan half-filled with boiling water. Set the pan over moderately low heat and simmer, stirring occasionally, for 5 min-utes or until the chocolate has melted and is smooth. Remove the pan from the heat and set aside.

Pour the cream, milk, vanilla essence and rum into a small saucepan and add the sugar. Set the pan over moderately low heat. Cook, stirring constantly, until the sugar has dissolved. Remove the pan from the heat and set aside.

In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the cream mixture, stirring constantly and being careful to avoid lumps.

Return the pan to the heat and cook the sauce, stirring constantly, for 4 minutes or until it is smooth and very thick. Stir in the melted chocolate and the marmalade and cook for a further 1 minute, stirring constantly. Remove the pan from the heat and set the sauce aside to cool to lukewarm.

Place the egg whites in a large mixing bowl and, using a wire whisk or rotary beater, beat them until they form stiff peaks.

Using a wooden spoon, beat the egg yolks, one at a time, into the cooled sauce. With a metal spoon, gently but thoroughly fold in the egg whites.

Spoon the mixture into the prepared souffle dish and place the dish in the centre of the oven. Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C). Cook for 20 to 25 minutes or until the souffle is well risen but still slightly soft in the centre.

Remove the dish from the oven and serve immediately.

Zulla Fish Pie has a delicate, smoked flavour which makes it an unusual lunch or supper dish. Serve it with a chilled white wine.

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