Ingredients
For the base
Ginger nut biscuits 1 packet
Butter, melted 125 gm
For the filling
Cream cheese 250gm
Castor sugar ½ cup
Evaporated milk (cold) 250ml
Gelatin 3 tsp dissolved in ¼ cup of boiling water
Juice of 1 lemon or lime
Large custard apple 1
For garnish
Kiwi fruit ½
Almond flakes: 50gm
Shredded coconut 25 gm
Method
Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. Dissolve the gelatin in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and place in fridge to set. After it sets decorate with slices of kiwi fruit and sprinkle shredded coconut and toasted almonds on top.
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