The use of Lotus Biscoff biscuits was Venus' idea in Durham and it's absolutely brilliant. I made 7 little ramekins of these because I don't want to accidentally eat an entire cheesecake on my own.
Ingredients
Method
Melt the butter in a pan and add the crushed biscuits to it. Stir around so all coated then spoon a little bit into ramekins - I managed 7. Pop in the fridge.
Add the condensed milk and cream to a bowl and blitz until thickening a bit (a few minutes). Add in zest of two limes and juice from all 4 and whizz again with your whisk. It'll thicken up nicely now.
Dollop a bit in each ramekin, cover with cling film and fridge until ready to serve.
Crush half a biscuit up and sprinkle on top to serve.
- 200g Lotus Biscoff biscuits, crushed
- 100g butter, melted
- 397g condensed milk (comes in a pack that size)
- 300ml double cream
- 4 limes
Method
Melt the butter in a pan and add the crushed biscuits to it. Stir around so all coated then spoon a little bit into ramekins - I managed 7. Pop in the fridge.
Add the condensed milk and cream to a bowl and blitz until thickening a bit (a few minutes). Add in zest of two limes and juice from all 4 and whizz again with your whisk. It'll thicken up nicely now.
Dollop a bit in each ramekin, cover with cling film and fridge until ready to serve.
Crush half a biscuit up and sprinkle on top to serve.
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