February 02, 2015 04:19 PM
METHOD
- Crush biscuits, pour butter, add sugar, mix well.
- Press down on base of 8 inch tin with false bottom.
- Make sure base is well greased with oil.
- Soak china grass in warm water for 30 minutes.
- Whip cream till soft peaks form, keep aside to refrigerate.
- Stir essences and tang into orange juice at room temperature.
- Warm the china grass for a minute on high, in a microwave.
- Transfer to a large bowl and whisk with an electric whipper.
- Beat cheese, milk, condensed milk, till smooth.
- Add china grass mixture and whip again.
- Add essences, rind, cream, fold in gently.
- Pour into prepared tin, set in freezer.
- When well set and firm, decorate with candied lemon peel and a lemon leaf.