Ingredients for 8
- 30 g butter
- 125 g light digestive biscuit crumbs
- 125 ml double cream
- 50 g icing sugar
- Finely grated zest of 1 lemon
- 1 tbsp lemon juice
- 2 honeycomb chocolate bar, roughly chopped
- 250 g Philadelphia Original
Instructions
- Arrange the ring moulds on a flat baking tray. Stir crumbs into melted butter. Divide between 8 x 7 cm ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
- Whip the cream with the icing sugar until very thick. Whisk together the Philly lemon zest and juice.
- Fold the two mixtures together and stir in half the honeycomb pieces. Spoon the filling over the biscuit bases and smooth the surface. Chill for 1 hour before serving. When ready to serve, remove the ring moulds and sprinkle over the remaining honeycomb pieces.
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