- 200g GINGER SNAP BISCUITS
- 40g BUTTER
- 800g WHOLE MILK STRAINED YOGHURT
- 1zest ORANGE
- 2leaves GELATINE
- 50ml WHOLE MILK
- 70ml MAPLE SYRUP
- 50g DRIED CRANBERRIES
- 80g DARK CHOCOLATE, MELTED
- 135g ORANGE JELLY CUBES
- 150ml BOILED WATER
- 100ml COLD WATER
- EDIBLE GOLD LEAVE TO DECORATE
For the base, blitz the biscuits to a fine crumb in a blender. Mix with the melted butter and pack into a lightly greased 20cm springform tin. Set aside in the fridge while you make the filling.
Beat the Yoghurt, zest, extract and maple syrup until smooth. Add the milk to a small pan and heat until steaming. Squeeze out the gelatine and whisk into the milk to dissolve. Beat this into the Yoghurt mixture.
Fold through the dried cranberries and spoon on top of the base. Level out with a spatula.
Spoon the chocolate in swirls over the top of the filling. Using a fork or a skewer, swirl the chocolate so it penetrates right through the depth of the mix. Don’t swirl too much or the effect will be lost.
Transfer to the fridge to firm up for 4 hours.
Make the jelly by dissolving the cubes in the boiled water. Add the cold water and pop into the fridge, keep an eye on it, you want to take it just to the point of setting so that you can pour it on top of the filling without it upsetting the top.
Pour over and pop the cake back into the fridge to set, ideally overnight.
When ready, if you have a chef’s blowtorch, lightly torch the sides of the tin to help the cake to release. If not, run a sharp knife around the edges of the tin and open the springform release.
Transfer to a serving plate, decorate with edible gold leaf and serve in slices.