Ingredients for 10
- 100 g digestive biscuit crumbs
- 50 g butter, melted
- 1 lemon jelly
- 200 ml boiling water
- 1 small lemon, rind and juice
- 300 g Philadelphia Original, softend
- 150 ml whipping cream
- fresh fruit to decorate
Instructions
- Stir the biscuit crumbs into the melted butter and press into the base of a 20 cm spring form tin.
- Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until the point of setting. Gradually whisk the cooled jelly into the Philadelphia.
- Whip the cream until it just holds its shape and gently fold into the Philadelphia mixture. Pour over the crumb base and chill for 2-3 hours until set. Decorate with fresh fruit before serving.
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