Made with Drambuie, double cream, mint and berries, this quick dessert is a must try.
Place a 20-25cm/8-10” stainless steel ring onto the flan case and use it to cut through, discarding the outer sponge.
Cut the flan in half widthways so you end up with 2 thin layers.
Place the steel ring onto a large flat serving plate and place one of the sponge layers inside and press down lightly.
Sprinkle 2 tbsp of the Drambuie over the sponge then set aside.
Place the double cream into a bowl with the vanilla bean paste, remaining Drambuie and 60g/2½ oz of the icing sugar and whip to semi firm peaks.
Line the ring with the largest strawberry halves, cut side against the ring – reserve the rest of the strawberries.
Carefully place the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to fill to the top of the strawberries.
Place the remaining flan case on top and press down lightly.
Remove the ring by carefully warming the edges with a hot cloth or blow torch and lifting it straight off. Dust the top with the remaining icing sugar.
Place the caster sugar into a very clean frying pan and place over a medium heat to caramelise.
Once it is caramelised remove from the heat and place the base of the pan into a bowl or pan filled with cold water to stop the caramel over cooking.
While this is cooling, heat a metal skewer over a flame or on a hob until very very hot (taking care to hold the skewer with a cloth) then score the top in lines to create a diamond style pattern.
Dress the top with the leftover strawberries and berries and garnish with sprigs of fresh mint.
To finish, dip a small spoon into the sugar and twist around a steel to create some curls then balance on top of the gateau.
Serve cut into wedges with more pouring cream if needed.
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