Ingredients:

• 250 g – fresh cream, whipped softly
• 1/2 tin – condensed Milk
• 100 g – plain cheese spread
• 100 ml – Milk
• 1 cup – Orange juice
• 1 tsp – Lemon tang powder
• 2 tbsp – china grass powdered
• 1 cup – warm water
• 1/4 tsp – Lemon essence
• 3 to 4 drops – vanilla essence
• 1 tsp – Lemon rind
• 1 tbsp – candied Lemon rind (optional)
• 1 tbsp – Lemon or other jam
• For base:
• 200 g – Marie biscuits
• 1 tbsp – sugar, powdered
• 2 tbsp – Butter melted

Method:

1. Crush biscuits, pour butter, add sugar, mix well.
2. Press down on base of 8 inch tin with false bottom.
3. Make sure base is well greased with oil.
4. Soak china grass in warm water for 30 minutes.
5. Whip cream till soft peaks form, keep aside to refrigerate.
6. Stir essences and tang into orange juice at room temperature.
7. Warm the china grass for a minute on high, in a microwave.
8. Transfer to a large bowl and whisk with an electric whipper.
9. Beat cheese, milk, condensed milk, till smooth.
10. Add china grass mixture and whip again.
11. Add essences, rind, cream, fold in gently.
12. Pour into prepared tin, set in freezer.
13. When well set and firm, decorate with candied lemon peel and a lemon leaf.

Recipe courtesy of Saroj Kering