Add a pinch of edible glitter to the gelatine to create a fairy light look in your snow globe
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 568 |
| Fat | 18.4g |
| Saturates | 10.9g |
| Protein | 63.3g |
| Carbs | 41.4g |
| Sugars | 28.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the biscuits in a zip-top bag. Seal the bag well and crush with a rolling pin until fine.
Melt the butter in a medium-sized pot and combine with the crushed biscuits. Divide the crushed biscuit mixture between 6 microwave-safe small ramekins.
Finely zest and juice the lemon. Add the zest and juice to a large bowl. Add the yoghurt and condensed milk and mix well to combine. Pour the mixture into the ramekin. Microwave on high for 30 seconds to 2 minutes or until slightly jiggly in the centre. Allow to cool completely then refrigerate until set, approx. 4 hours.
Meanwhile, sprinkle the gelatine powder over 2 tablespoons of the lemonade or lemon soda.
Gently heat half of the remaining lemonade then add the gelatine mixture. Stir until completely dissolved. Remove from the heat and add the rest of the lemonade. Stir in a pinch of desiccated coconut and pour the mixture into 6 silicone dome moulds and refrigerate until almost set.
Insert the tip of a rosemary sprig upside-down into each jelly and refrigerate again.
Carefully unmould the cheesecakes by running a knife around the edges. Once the jellies are set, carefully unmould them onto the tops of the cheesecakes.
Keep refrigerate until ready to serve.
