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Sprinkle gelatine over cold water.
-
Leave to stand until the gelatine has
absorbed the water.
-
Stand bowl of gelatine mixture in a
larger bowl of very hot water.
-
Leave until the gelatine has dissolved.
-
Allow to cool slightly.
-
Line a 20cm (8") cake tin with foil,
leaving enough extra foil overlapping the edge of the tin to help you to
lift the Velvet once it is set.
-
Combine almonds and wheat germ.
-
Set aside 1 tbsp of this mixture for
topping.
-
Spread the rest over the base of the
tin.
-
Beat yoghurt, cottage and ricotta
cheese, honey, vanilla and orange rind together until smooth and creamy.
-
Fold gelatine into yoghurt and cheese
mixture.
-
Pour into the cake tin.
-
Chill in the refrigerator for 1 hour,
or until firm.
-
Carefully turn out the set dessert on
to a serving plate.
-
Peel away the foil.
-
Sprinkle over the reserved almond and
wheat germ mixture.
-
Decorate with very thin slices of
orange.
-
Serve the dessert cut in wedges.