| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 4 |
oz |
Biscuits; (crumbs,I use digestive biscuits) |
| 8 |
oz |
Soft cheese |
| 2 |
|
Egg yolks |
| 2 |
oz |
Caster; (fine) sugar |
| 1 |
|
Lemons; rind and juice of, up to 2 |
| 1/2 |
oz |
Gelatine |
| 5 |
oz |
Yohurt |
INSTRUCTIONS
Mix melted butter and biscuits and spred over bottom of 8 inch cake tin
chill till set. Line tin with parchment paper first.
Filling: melt gelatine in 1/2 cup water mix all ingrediens in bleder or by
hand till smooth pour over base and chill 2-3 hrs till set.Decorate with
fruit.
Posted to JEWISH-FOOD digest by Susanne Korff <susanne@cytanet.com.cy> on
May 29, 1998
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