Return to Main Recipes Page/Return to Home Page
2 eggs
Cream the eggs, sugar, and lemon juice together until light and creamy.
Place the non-dairy creamer, cold water, and vanilla pudding into a bowl and beat until firm.
Dissolve the lemon jelly in the boiling water then add the 1/2 cup cold water.
Immediately dip the finger biscuits into the jelly (before it stars to set) and line a glass or freezer-safe pie dish with the biscuits. Dip all the biscuits. If there are any left over, set them aside on a plate to be used as a second layer.
Once all dipped, pour remaining jelly through a strainer into the bowl with the "cream" mix and beat again until well combined.
Pour half the "cream" mixture over the base and if there were any left create a second layer. Pour the remaining "cream" mixture on top.
Place in the freezer. To serve, dust with icing sugar and decorate with strawberries and mint leaves.
Poster's Notes:
Posted by Adiva Bloch
Nutritional Info Per Serving: N/A
1/2 cup sugar
1/3 cup fresh lemon juice
1 cup non-dairy creamer
3/4 cup cold water
85g package non-dairy vanilla pudding
85g package lemon jelly (gelatin, in USA)
1 cup water, boiling
1/2 cup water, cold
1 box finger biscuits
Icing sugar, for dusting (confectioners' sugar in USA)
Sliced strawberries, for garnish
Mint leaves, for garnish
I have not tried this yet as I just got this cookbook. The book is only meat and pareve dishes and entirely kosher (it only uses kosher cuts of meat and South-African-certified kosher ingredients) and was written by one of the local butcher's wives (hence the name of the cookbook).