What
175g ginger biscuits, crumbled
60g butter
2 lemons, juice only
1 lime, juice only
1 tsp lemon extract
1 sachet of gelatine
80ml hot water
170ml evaporated milk, chilled
200g extra light cream cheese
6 tbsp of granular Canderel
2 tsp vanilla extract
Garnish:
Slices kiwi fruit, mango & passion fruit
How
Use a deep 20cm fluted flan tin or individual 12cm loose bottomed tart tins. Crush the biscuits in a food processor, then add the butter.
Press the mixture in to the bottom of the tin(s). Chill whilst making the filling.
Squeeze the lemon and lime juice. Dissolve the gelatine crystals in the hot water. Add the lemon and lime juice and set aside to cool slightly.
Whip the evaporated milk until it has thickened. Beat the cream cheese, lemon extract and vanilla extract together.
Dissolve the Canderel in the lemon and lime mix and then add this to the cream cheese mixture.
Fold the evaporated milk in to the cheese mixture. Spoon into the biscuit lined tins and refrigerate overnight.
Serve topped with the tropical fruit mix.