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Categories:
packets cream cheese sour cream icing sugar lemons gelatin powder butter passion fruit boiling water
Viewed: 57 - Published at: a year agoIngredients
- 2 (200 g) packets arnotts lattice biscuits (Cookies)
- 1 (250 g) package cream cheese, at room temperature
- 1 (300 g) carton sour cream
- 2 1/2 cups icing sugar
- 2 lemons, juice and zest of, finely grated (1/2 cup juice)
- 1 tablespoon gelatin powder
- 2 teaspoons butter, melted
- 2 passion fruit, pulp removed
- 1 tablespoon boiling water
Method
- Line a 30cm x 20cm baking tin/pan with baking paper.
- Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
- Using an electric mixer, beat cream cheese until smooth.
- Add sour cream and 1/2 cup of icing sugar.
- Beat until well combined.
- Stir in lemon rind.
- Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
- Remove from heat, cool to room temperature.
- Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
- Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
- Refrigerate for 4 hours or until set.
- Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
- Stir until well combined.
- Spread over passionfruit icing mix over slice.
- When set, cut into squares and serve.
