John Myers
Ingredients for 1 servings:
- 100 g biscuits, butter biscuits
- 50 g cornflakes
- 125 g butter
- 400 g cream cheese (Philadelpia)
- 1 lemon(s) or lime (up to 2), the juice
- 150 g sugar
- 1 point jelly (any flavor)
- 1 can of fruit, any type (400 ml total content)
- 175 ml water
- ½ liter cream
- 2 points cream stiffener
- Fresh fruit for decoration
- Cream, for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
can be varied again and again with all kinds of fruit
Grind the butter biscuits and cornflakes (food processor). Melt 125g butter, mix everything together and press into a springform pan (24-26cm diameter) lined with baking paper and a cake ring. Mix 2 packages of Philadelphia or similar cream cheese with the juice of 1-2 lemons/limes and 150g sugar. Whip ½ liter of cream with 2 packages of cream stiffener until stiff. Prepare 1 package of jelly according to the package instructions, but only with 175ml water and the juice of the canned fruit and let it cool to lukewarm. Stir into the cream cheese mixture and mix in the whipped cream. Cover the base with the canned fruit, pour the cream over it and leave to set in the fridge overnight. Carefully loosen the edge/cake ring and decorate with dollops of cream and fresh fruit as desired. P.S. If fresh fruit is used for the filling, it must be blanched, as e.g. For example, kiwis and pineapples contain an enzyme that prevents gelling.
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