• 10servings
  • 45minutes
  • 338calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 175g (6oz) digestive biscuits

  2. 90g (3oz) unsalted butter, melted 150ml ( 1/4 pint) double cream

  3. 20 lemon geranium leaves

  4. 5 sheets leaf gelatine, softened in a bowl of water

  5. 150ml ( 1/4 pint) soured cream

  6. 300g tub cream cheese

  7. 60g (2oz) caster sugar

  8. 2 large egg whites

  9. Lemon geranium leaves and flowers and violas, to decorate

Instructions Jump to Ingredients ↑

  1. To make the base: Crush the biscuits (in a bag, using a rolling pin). Mix in the melted butter. Press into the base of the tin. Leave in the fridge to set.

  2. To make the filling: Warm the cream with the torn geranium leaves in a pan until it just simmers. Turn off the heat and leave for 30 mins for the flavours to infuse. Strain off and discard the leaves. Reheat the cream and add the gelatine, whisking well until dissolved. Pour into a large bowl and add the soured cream, cream cheese and sugar. Beat until smooth.

  3. Whisk the egg whites to soft peaks and fold about a third into the cheese mixture, then fold in the rest. Spoon the mixture over the biscuit base. Chill until set.

  4. Bring to room temperature 30 mins before serving. Remove from the tin. Decorate the top with lemon geranium leaves and flowers, and violas.


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