Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Mix the crushed biscuits with the melted butter and press into the base of a lightly greased 20cm loose based cake tin. Chill.
2
Beat together the Philadelphia, sugar and lemon rind. Sprinkle the gelatine onto 2 Tbsp lemon juice plus 2 Tbsp cold water and dissolve over hot water.
3
Whip the cream until just holding it’s shape and fold into the Philadelphia mixture with the ginger, syrup and gelatine. Spoon over the base and level the top. Chill for 2-3 hours or overnight.
4
Before serving, decorate with slices of ginger and lemon rind.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.
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