Ingredients Jump to Instructions ↓

  1. 150g ginger snaps

  2. 80g unsalted butte

  3. Juice of two lemons Rind of three lemons

  4. 1 tsp gelatine powder

  5. 150g greek yoghurt

  6. 150g double (heavy) cream

  7. 4 (100g) tbsps clear honey

  8. 225g cream cheese

  9. 1 egg white

  10. 1 tbsp caster sugar

  11. Crumb the ginger cookies and melt the butter. Mix the cookie crubms

  12. and the melted butter. Press the mixture into a 9 inch diameter

  13. deep pie or flan dish. Chill in fridge for at least one hour or in freezer for no more than 15 minutes.

  14. Juice the lemons and warm the juice in a saucepan. Sprinkle the

  15. gelatine over the warmed juice and stir until dissolved. Allow to cool for 10 minutes.

  16. Mix the yoghurt, cream cheese and honey together.

  17. In a separate bowl, whip the cream lightly until soft peaks begin to form.

  18. In a separate bowl, whip the egg white until stiff peaks form.

  19. Fold the whipped cream and beaten egg white into the yoghurt, cheese

  20. and honey mixture. Stir in first the lemon rind and then the lemon

  21. juice/gelatine mixture, taking care not to deflate the mix.

  22. Pour into the crumb base and freeze (takes about four hours).

  23. NOTE: This will not set! It must freeze like ice-cream!

  24. Before serving, beat another egg white until stiff, adding the

  25. spoonful of sugar and beating further until the egg white is glossy.

  26. Spread this thinly over the pie filling and then place under a

  27. heated grill for just as long as it takes to brown slightly. Remove

  28. from heat and leave at room temperature for filling to soften for 10-15 minutes. Serve.


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