1 packet of choc Ripple biscuit
1 cup cream, lightly whipped
1 teaspoon grated lemon rind
1/2 cup fresh or frozen raspberries
2 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
200g fresh raspberries
200g White Chocolate, melted
3/4 cup sugar
500g block PHILADELPHIA Cream Cheese, softened
75g butter, melted
Combine the biscuits and butter and press into the base of a greased 22 cm spring form pan.
Beat the PHILLY, sugar, and lemon rind until smooth. Stir in the gelatine mixture and fold in the melted white chocolate and cream.
Pour the filling into the prepared base and refrigerate 3 hours or until set. Garnish with raspberries .
Optional
If you would like to make a raspberry sauce, add one packet of raspberry with 3 tbs of sugar and boil over low heat until it breaks down. Should take about 10min
BRON – Di Bo
