Cream Cheese Ramekins
|Cream cheese||7 Ounce|
|Apricot preserve||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
|Cornstarch||3 Tablespoon (Corn Flour)|
|Chopped assorted glace fruit||2 Ounce|
|Vanilla extract||1⁄2 Teaspoon (Vanilla Essence)|
|Superfine sugar||3 Tablespoon (Caster Sugar)|
Drain the cream cheese in a strainer for at least 30 minutes.
Puree the apricot preserve in a food processor.
Put the 2 whole eggs and 2 yolks into a bowl.
Whisk the eggs until pale.
Add the cream cheese, apricot preserve, cornstarch (cornflour), glace fruit and vanilla and mix thoroughly.
Whisk the 2 egg whites to very firm peaks.
Add the sugar all at once, still whisking, then fold into the mixture.
Wrap a double thickness of non-stick parchment (grease proof paper) around each of 4 ramekin dishes and secure with an elastic band.
Divide the mixture between the 4 ramekins and place in a circle in the microwave oven, leaving the center empty.
Microwave, uncovered, on MEDIUM-HIGH for 8 minutes.
Leave to cool.
Remove the non stick parchment (grease proof paper).