8

Serves / Makes

Cooking Time:

Preparation Only

Cooking Style:

No Cooking Required

Ingredients


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

Filling:
40 g raspberry jelly powder
10 ml gelatine
80 ml boiling water
75 ml rosewater
2 x 250 g tubs LANCEWOOD® Creamed Smooth Cottage Cheese
45 ml castor sugar
250 ml cream

Topping:
40 g raspberry jelly powder
5 ml gelatine
80 ml boiling water
60 ml rose water
60 ml cold water

To finish:
60 ml pistachios, chopped

Method


Crust:
Line a ±27 cm x 18 cm x 4 cm deep dish with baking paper. Mix the crushed biscuits and butter together and press firmly into the bottom of the prepared pan.

Filling:
Mix the jelly powder and the gelatine together. Add the boiling water and stir until all the crystals have dissolved. Add the rosewater.

Beat the cottage cheese and castor sugar together. Add the jelly mixture in a thin stream while beating. Leave to stand for 10 – 15 minutes until mixture becomes thick.

Beat the cream until soft peaks form. Fold into the jelly mixture.

Pour into the prepared crust. Cover and refrigerate until firm.

Topping:
Mix the jelly powder and the gelatine together. Add the boiling water and stir until the crystals have dissolved. Add the rosewater and the cold water and leave to stand until the jelly just starts to thicken and set.

Pour over filling and spread out evenly. Cover and refrigerate until firm.

Cut into slices and finish with chopped pistachios.

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Creamed Smooth Cottage Cheese

Creamed Smooth Cottage Cheese

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