1 1/2 tablespoons gelatine
3/4 cup hot water
375 g (12 oz) packaged cream cheese, softened at room temperature
3/4 cup caster sugar
1/3 cup milk
1/3 cup lemon juice
1 1/2 cups cream, whipped
4 egg whites
whipped cream to decorate glace cherries
3/4 cup hot water
375 g (12 oz) packaged cream cheese, softened at room temperature
3/4 cup caster sugar
1/3 cup milk
1/3 cup lemon juice
1 1/2 cups cream, whipped
4 egg whites
whipped cream to decorate glace cherries
method
1. Prepare a 4-cup souffle dish with a collar of greased greaseproof paper or foil.
2. Dissolve gelatine in hot water. Set aside to cool.
3. Beat softened cream cheese until smooth, gradually add sugar, milk, lemon juice and dissolved gelatine.
4. Chill mixture until slightly thickened, beat again until frothy.
5. Fold in whipped cream.
6. Beat egg whites until stiff, and fold lightly into mixture.
7. Pour into prepared dish and chill until set, about 2 hours.
8. Remove collar and decorate with swirls of whipped cream and glace cherries.
2. Dissolve gelatine in hot water. Set aside to cool.
3. Beat softened cream cheese until smooth, gradually add sugar, milk, lemon juice and dissolved gelatine.
4. Chill mixture until slightly thickened, beat again until frothy.
5. Fold in whipped cream.
6. Beat egg whites until stiff, and fold lightly into mixture.
7. Pour into prepared dish and chill until set, about 2 hours.
8. Remove collar and decorate with swirls of whipped cream and glace cherries.
serving amount
serves: 6-8
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