Prep: 25 minutes
Ingredients (serves 5):
70g graham crackers, crushed
40g QBB Ghee, melted
12 strawberries
1/4 tsp pink food colouring, optional
200ml pineapple juice
1 1/2 tbsp unflavoured gelatin
150ml thickened cream
250g cream cheese
60g caster sugar
1 tbsp lemon juice
Grated zest of 1 lemon
Method:
1. Combine the crushed crackers and melted QBB Ghee together.
2. Take 1-2 tbsp and press into the base of individual dessert cups or bowls. Keep chilled.
3. Hull the strawberries. Squeeze 8 strawberries for juice. Strain and mix with the pink food colouring and keep aside.
4. Quarter the remaining strawberries.
5. Heat pineapple juice and dissolve the gelatin in it.
6. Pour into a blender. Add the cream, cream cheese, sugar and lemon juice. Blend till smooth.
7. Stir in the lemon zest.
8. Take 1/3 of the blended cheese and mix in the strawberry juice.
9. Pour some plain cheese mixture on the chilled crumb base. Top with a little pink cheese mixture. Alternate colours as you like.
10. Garnish with cut strawberries and keep chilled before serving.
Recipe source: Lifestyle magazine (Aug 2006)
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