- STEP 1
Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
- STEP 2
In a large bowl beat the cream cheese, egg yolks and sugar.
- STEP 3
Add single cream, double cream and amaretto and lightly beat till smooth.
- STEP 4
Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy
- STEP 5
(approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
- STEP 6
Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
- STEP 7
Whisk egg whites into soft peaks.
- STEP 8
Carefully fold the egg whites into the cheese mixture.
- STEP 9
Pour into tin and chill 4 hours or overnight.
- STEP 10
To remove from tin dip knife in hot water and carefully slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.
- STEP 11
To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.