250g digestive biscuits, crushed to crumbs
150g butter, melted
2 glasses of milk
2 dream topping
1 lemon jelly dissolved in 1 glass of warm water
200g cream cheese
1 ½ teaspoon of lemon juice
6-8 jars, Quattro Stagioni Anfora 30cl
For the topping:
150g mixed berries
150g fresh strawberries
2 tablespoons of lemon juice
100g icing sugar
Preheat oven to 175 °C . Mix the biscuits in a bowl with the butter until the crumbs are completely coated. Put them in a baking tin and bake until biscuits gets a light brown color. Share the biscuit in the Quattro Stagioni jars. Press the biscuit at the bottom of each jar with a teaspoon. Let them rest in the refrigerator for about an hour.
Beat in a mixer the dream topping with the milk until it becomes a tangy whipped cream. Add the sugar, the vanilla, the lemon juice and mix well. Add the cream cheese. Stir again and finally add the jelly. Continue beating until the mixture is completely combined. Now spoon the cream mixture into jars to fill 3/4 of them. Leave to set in the fridge for another hour or until it’s serving time.
Puree the fresh strawberries, the berries, the lemon juice, and the icing sugar in a blender. Sieve to remove any seeds. Save puree in the refrigerator and share it into the jars an hour before serving. You can garnish with some fresh fruit and a mint leaf.
You can find all Quattro Stagioni shapes and sizes by Bormioli Rocco all over Cyprus, distributed by their exclusive representatives for Cyprus, Christoforos Soteriou Ltd (Studio House).
Christoforos Soteriou Ltd, are importers and distributors of, hotelware, restaurant and catering equipment, kitchenware, cookware, cutlery, tableware, houseware, glassware decorative and smart ideas for every home.