Directions:
- Bring cream to simmering point. Puree all other ingredients.
- Slowly pour in the cream, and pass through a fine chinois or sieve. Cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4.
- Chill, keeping tightly wrapped, to avoid oxidisation.
- Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. Re wrap immediately after cutting.
- Serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3043.42 Kcal (12742 kJ) | ||
| Calories from fat | 1861.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 206.79g | 318% | |
|---|---|---|---|
| Cholesterol | 6315.76mg | 2105% | |
| Sodium | 4536.51mg | 189% | |
| Potassium | 1894.94mg | 40% | |
| Total Carbs | 71.56g | 24% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 214.37g | 429% | |
| Vitamin C | 90.1mg | 150% | |
| Iron | 96mg | 533% | |
| Calcium | 626.5mg | 63% | |
| Amount Per 100 g | |||
| Calories | 127.36 Kcal (533 kJ) | ||
| Calories from fat | 77.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 318% | |
|---|---|---|---|
| Cholesterol | 264.31mg | 2105% | |
| Sodium | 189.85mg | 189% | |
| Potassium | 79.3mg | 40% | |
| Total Carbs | 2.99g | 24% | |
| Sugars | 0.03g | 2% | |
| Dietary Fiber | 0.02g | 2% | |
| Protein | 8.97g | 429% | |
| Vitamin C | 3.8mg | 150% | |
| Iron | 4mg | 533% | |
| Calcium | 26.2mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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