Heavenly apricot puree with cointreau clementines and a biscuit base
Biscuits
The inspiration of the recipe is from a traditional Pakistani dessert with Hyderabadi roots. I have given it a Western twist with the addition of Cointreau soaked clementines and with a cheesecake like biscuit base - this dessert is topped with thick whipped vanilla cream and toasted almonds and pistachios and drizzled with orange blossom honey! <br />Best served chilled after a meal, with fresh mint tea <br /> <br />Variation: You could do an alcohol free version by soaking the clementines in a sugar syrup infused with saffron (saffron to be soaked in hot water for 15 minutes before being added to a basic sugar syrup, lessen the sugar in the apricot puree recipe)
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