Ingredients
Crust:
200
g
coconut biscuits
, finely crushed
125
ml
butter
, melted
Filling:
250
g
LANCEWOOD® Creamed Smooth Cottage Cheese
397
g
condensed milk
80
ml
lemon juice
5
ml
gelatine
, dissolved in 15 ml water
Topping:
820
g
canned guavas
, drained & mashed. Reserve 60 ml of the syrup
30
ml
custard powder
250
ml
cream
30
ml
castor sugar
To decorate:
meringues
or Turkish delight
edible flower petals
Method
Crust:
Mix the biscuit crumbs and butter together. Press into the bottom of a 20 cm pie dish.
Filling:
Beat the cottage cheese, condensed milk and lemon juice together.
Heat the gelatine for 10 – 15 seconds in the microwave until melted. Add to the cottage cheese mixture and mix through.
Pour into the prepared crust.
Topping:
Add the mashed guavas, reserved syrup and the custard powder to a saucepan and simmer over low heat until thick.
Leave to cool and spoon on top of filling.
Whip the cream until stiff and fold the castor sugar in.
Spoon on top of the filling and spread out evenly. Refrigerate for 2 hours.
To decorate:
Decorate with meringues and flower petals before serving.
