8

Serves / Makes

Cooking Time:

Preparation Only

Cooking Style:

Fridge

Ingredients


Crust:
200 g packet coconut biscuits, finely crushed
125 ml butter, melted

Filling:
250 g LANCEWOOD® Creamed Smooth Cottage Cheese
397 g can condensed milk
80 ml lemon juice
5 ml gelatine, dissolved in 15 ml water

Topping:
2 x 410 g cans guavas, drained & mashed. Reserve 60 ml of the syrup
30 ml custard powder
250 ml cream
30 ml castor sugar

To decorate:
Meringues or Turkish delight
Edible flower petals

Method


Crust:
Mix the biscuit crumbs and butter together. Press into the bottom of a 20 cm pie dish.

Filling:
Beat the cottage cheese, condensed milk and lemon juice together.

Heat the gelatine for 10 – 15 seconds in the microwave until melted. Add to the cottage cheese mixture and mix through.

Pour into the prepared crust.

Topping:
Add the mashed guavas, reserved syrup and the custard powder to a saucepan and simmer over low heat until thick.

Leave to cool and spoon on top of filling.

Whip the cream until stiff and fold the castor sugar in.

Spoon on top of the filling and spread out evenly. Refrigerate for 2 hours.

To decorate:
Decorate with meringues and flower petals before serving.

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Creamed Smooth Cottage Cheese

Creamed Smooth Cottage Cheese

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