This recipe comes from the philadelphia cookbook

 

200g Digestive Biscuits

50g Butter melted

400g Philadelphia softened

150g caster sugar

1 Tsp grated Lemon Zest

2 x 11g sachets of gelatine

200g white chocolate melted

200ml whipping cream lightly whipped

150g Raspberries

 

To Decorate

 

200g Fresh Raspberries and Icing sugar

1) Line the base of a 20cm springform cake tin and combine the biscuit crumbs and butter and press into the base of the prepared tin.

2) Beat the philly , sugar and zest using an electric mixer until smooth. Dissolve the gelatine in in 50ml of water over a pan of hot water, stir in the gelatine mixture and the melted chocolate until smooth, then fold in the cream and raspberries.

3) Pour the filling into the prepared base and refrigerate for 3 hours or until set. Decorate with raspberries and dust with icing sugar to serve.

 

 

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