British cuisine has always been a multicultural – a pot pourri of eclectic styles. However Britain’s culinary expertise is not new! In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome. British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular. So here is the recipe:
- Dark chocolate 100 grams
- Digestive biscuits 5-7
- Almonds 5-7
- Walnuts 4-6
- Butter 1 tablespoon + 1 teaspoon
- Fresh cream ? cup
- Gelatin ½ teaspoon
- Whipped cream ½ cup
- Preheat oven at 180ºC. Line the base of spring bottom mould with a piece of aluminum foil.
- Grind biscuits to make a fine powder. Roughly chop almonds and walnuts.
- Put 1 tablespoon butter in a microwave proof bowl and melt in a microwave. Add biscuit powder, almonds and walnuts and mix well.
- Put biscuit-butter mixture in the spring bottom mould and level it out. Place the mould in the preheated oven and bake for 5 minutes. Remove from oven and refrigerate for 5-10 minutes.
- To prepare chocolate filling, roughly chop chocolate and put in a bowl.
- Heat cream in a non-stick pan and bring to a boil.
- Take some water in another microwave proof bowl. Add gelatin and set aside to bloom.
- Add hot cream to chocolate bowl and whisk well till chocolate melts. Set aside to cool.Heat gelatin mixture in the microwave for 30 seconds. Remove from heat and cool.
- Reserve some chocolate mixture for glaze in a small bowl.
- Add ⅓ of whipped cream to chocolate mixture and fold in well. Add remaining whipped cream and fold in gently.
- Add 1 teaspoon gelatin to chocolate reserved for glaze. Add 1 tablespoon chocolate-cream mixture to remaining gelatin, mix well and then add to remaining chocolate-cream mixture and fold in well.
- Pour this chocolate mixture over the biscuit layer in the mould and tap. Refrigerate till semi-set.
- Add 1 teaspoon butter to chocolate glaze mixture, mix and heat in microwave for 30 seconds. Remove from oven, mix well and pour it over semi-set quiche and spread evenly. Refrigerate till fully set. Totally it takes around 7-8 hours to set properly.