جيلي على شكل كرة ثلج وبداخلها تشيز كيك
American 15 Mins Prep · 5 Mins Cook
- Place 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.
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