2 oz caster sugar dissolved in 4 fl oz
orange juice
8 oz cream cheese
5 fl oz double cream
Method :
Heat the butter, sugar, syrup and
lemon juice together, stirring, until well blended. Remove from the heat and beat in the
flour and ginger, leave until cold. Divide the mixture into 8 and roll
into balls. Place 3 balls well apart on a baking
sheet lined with nonstick paper and bake in a preheated oven, 350F
gas mark 4, for 8-10 minutes, until golden. Cool for 1 minute, then mould each
over the base of an inverted glass to form a basket shape. Leave to set for 1 minute, then remove
carefully and cool on a wire rack. Repeat with the remaining mixture. Reserve 1/3 of the kumquats; cook the
remainder in the orange juice syrup for 2-3 minutes, until
transparent. Remove and set aside. Boil the syrup for 1 minute, then
allow to cool. Whisk the cheese and cream together
until smooth, then gradually whisk in the cooled orange syrup until
thick. Fold in the cooked kumquats. Spoon into the baskets and decorate
with the reserved kumquats to serve.
