Amanda O
Gold Member
Whipped this up over the weekend and had rave reviews.
BASE:
1 packet butternut crunch biscuits
1 packet granita biscuits
100g butter (melted) - I like salted
Process the biscuits to crumble add melted butter and mix until gritty then pat down in a 20cm spring pan (note this is a fairly thick base so reduce quantity of biscuits if you want a thinner biscuit base. Pop in fridge to refrigerate.
FILLING:
2 x 250g packs of Philadelphia cream cheese (at room temperature)
1 x 300ml thickened cream
A good drop of vanilla essence (I hate measuring stuff)
1 x 300g pack of white chocolate (melted - I microwaved it for convenience)
Mix all the ingredients until smooth and creamy - approximately 7-10 mins. Once done add 1 x punnet of fresh raspberries and gently spoon through the mixture then add to the base.
Refrigerate for about 5-7 hrs minimum, once firm decorate with more raspberries and a squeeze of fresh lemon juice for a little zing.
TOPPINGS: optional to what you want to decorate - go wild.
Really was one of the best!
BASE:
1 packet butternut crunch biscuits
1 packet granita biscuits
100g butter (melted) - I like salted
Process the biscuits to crumble add melted butter and mix until gritty then pat down in a 20cm spring pan (note this is a fairly thick base so reduce quantity of biscuits if you want a thinner biscuit base. Pop in fridge to refrigerate.
FILLING:
2 x 250g packs of Philadelphia cream cheese (at room temperature)
1 x 300ml thickened cream
A good drop of vanilla essence (I hate measuring stuff)
1 x 300g pack of white chocolate (melted - I microwaved it for convenience)
Mix all the ingredients until smooth and creamy - approximately 7-10 mins. Once done add 1 x punnet of fresh raspberries and gently spoon through the mixture then add to the base.
Refrigerate for about 5-7 hrs minimum, once firm decorate with more raspberries and a squeeze of fresh lemon juice for a little zing.
TOPPINGS: optional to what you want to decorate - go wild.
Really was one of the best!
