Biscuit layer delight recipe - Choithrams

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Calories
180

Fat
18g

Saturates
4g

Protein
2.2g

Carbs
12g

Sugars
8g

Calories
180
Fat
18g
Saturates
4g
Protein
2.2g
Carbs
12g
Sugars
8g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
180
Fat
18g
Saturates
4g
Protein
2.2g
Carbs
12g
Sugars
8g

Biscuit layer delight

Prep Time
30 Mins
Cook Time
30 Mins
Serves
4

About

Jazz up a packet of boring biscuits with this creamy layered dessert

Ingredients

50g Butter
50g Hazelnuts
8 Gingernut biscuits
1 Lemon
4 tsp Lemon curd
1 Lemon angel delight
300ml Milk
250ml Whipping cream
2 Fruit

Method

Put four glass tumblers into the freezer. Put the butter into a medium frying pan on a high heat. Wrap the hazelnuts and biscuits in a clean tea towel and bash with a rolling pin.
Turn the heat off under the melted butter, tip in the bashed nuts and biscuits and stir. Finely grate in the lemon zest and mix well. Take the tumblers out of the freezer and divide the mixture between them, gently patting it down until firm.
Make the Angel Delight using the sachet and milk. Whip the cream and keep separate. Put a heaped teaspoon of lemon curd into each tumbler followed by a layer of angel delight and then a layer of cream. Repeat until full. Chill and top with fruit of your choice.

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Lurpak Organic Unsalted Butter 200g

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Beerenberg Lemon & Lime Curd 300g

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Puck Whipping Cream 1l

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Melon Cubes Mixed 275g

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