- Joined
- Aug 31, 2006
- Messages
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- Reaction score
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Time: 30 minutes
Difficulty: Easy Peasy
Serving Size: N/A
Base: 75g (3oz) butter
200g (7oz) digestive biscuits, crushed
Filling: 450g (1lb) Light Philadelphia, softened
100ml (4fl oz) milk
150g (5 oz) caster sugar
Grated rind and juice of 1 lemon
1 sachet gelatine
100ml (4fl oz) double cream, lightly whipped
A selection of fresh fruits for decoration
Difficulty: Easy Peasy
Serving Size: N/A
Base: 75g (3oz) butter
200g (7oz) digestive biscuits, crushed
Filling: 450g (1lb) Light Philadelphia, softened
100ml (4fl oz) milk
150g (5 oz) caster sugar
Grated rind and juice of 1 lemon
1 sachet gelatine
100ml (4fl oz) double cream, lightly whipped
A selection of fresh fruits for decoration
- Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it.
- Beat the Philadelphia until silky smooth. Add the milk, sugar, lemon rind and juice. Mix thoroughly.
- Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (heres one I made earlier) crumb base and chill until set. Just before serving remove from the tin and decorate with something fruity.
