Creamy Lime Flan

Description
A light-as-air flan with a tang An easy-make dessert for the whole family. Sponge flans keep very well for ages and are ideal to have at home, ready to fill with creamy mixtures like this one.

Ingredients

 * 1½ lime jellies
 * 350 g crème fraîche, quark or thick yogurt
 * 25 cm flan case
 * pint double or whipping cream
 * few drops vanilla essence
 * juice and grated rind of 1 lime
 * caster sugar to taste
 * grated chocolate to decorate

Directions

 * 1) Dissolve 1 jelly in 4 fl oz / 100 ml boiling water, then add 4 fl oz / 100 ml very cold water, and chill.
 * 2) Dissolve the ½ jelly separately in ¼ pint / 150 ml hot water and put in a small container to set.
 * 3) When the whole jelly is cold, not set whisk until it becomes frothy and light.
 * 4) Then whisk in the crème fraîche, quark or yogurt and chill until thickened.
 * 5) Whisk again briefly and spoon into the flan case, on a serving plate.
 * 6) Flatten the top and chill for 5 – 10 minutes.
 * 7) Whip the cream very slightly with vanilla, rind and juice and sugar to a soft consistency.
 * 8) Spoon evenly over the jelly and chill.
 * 9) Roughly chop ½ jelly and scatter round edge of topping.
 * 10) Sprinkle centre with chocolate; serve.