No-bake Caribbean lime pie

Ingredients for 1 servings:

• 75 g butter biscuits
• 100 g white chocolate coating, finely chopped
• 3 tbsp, heaped apricot jam
• 200 g coconut milk
• 125 g powdered sugar
• 150 g natural yogurt
• 7 sheets of gelatin
• 2 limes, organic
• 200 g cream
• 1 lime(s), organic, for garnishing
• Brown sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

For an 18cm springform pan. Melt the chocolate coating over a hot water bath. Finely crumble the butter biscuits in a freezer bag using a rolling pin. Mix well with the melted chocolate coating and spread on the bottom of the springform pan lined with baking paper, pressing down lightly. Chill in the refrigerator. Zest and juice 2 limes. Mix about 80ml of juice with the yogurt, coconut milk, and powdered sugar. Soak the leaf gelatine in cold water, then squeeze out a little. Warm the squeezed gelatine slightly until it becomes liquid. Add a few tablespoons of the coconut milk mixture, stir well, and then stir everything into the coconut mixture with a small whisk. Chill in the refrigerator until the mixture begins to set. Then whip the cream until stiff peaks form and gently stir in. Remove the springform pan from the refrigerator and spread the apricot jam evenly on the bottom. Pour the lime cream on top and leave to set in the refrigerator overnight. To garnish, halve the lime and cut into thin slices. Top the cake with the lime. Sprinkle a little brown sugar in the center. Cut with a warm knife on a firm surface. In summer, it’s best served very cold. This makes it very refreshing. Tip: To remove the ring, simply wrap a warm tea towel around the pan and then lift the ring. For a 25 cm springform pan, you can simply double the ingredients.