SWEET SURPRISE

CREAMY LEMON JELLY CUPS

Using just five ingredients, these mini cups are very simple to make. The crumbly base is a whole butternut snap biscuit while the filling is a smooth mixture of jelly and cream cheese. This dessert is best eaten on the day of making as the biscuit bases will soften if kept in the fridge.

INGREDIENTS

85g pkt lemon jelly crystals 250ml (1 cup) boiling water 125ml (1/2 cup) cold water 250g cream cheese, chopped, at room temperature

30 (1.5 x 250g pkt) butternut snap biscuits

Whipped cream, to serve

METHOD Step 1:

Combine the jelly crystals and boiling water in a large heatproof bowl. Stir until the crystals dissolve. Stir in the cold water. Place in the fridge for 30 minutes or until chilled.

Step 2:

Place the cream cheese in a food processor. Process until smooth. Gradually add the jelly and process, scraping down the side of the bowl, until the mixture is smooth and combined. Return mixture to the bowl and place in the fridge for 2 hours or until the jelly mixture is partially set.

Step 3:

Meanwhile, preheat oven to 200C/180C fan forced. Place 1 biscuit in each hole of two 12-hole shallow patty pans. Bake, 1 pan at a time, for 3 minutes or until the biscuits have softened. Working quickly, shape each biscuit into a cup in the base of each hole. Set aside to cool for 15 minutes. Transfer biscuits to a wire rack. Repeat with the remaining biscuits.

Step 4:

Stir the jelly mixture until smooth. Spoon evenly into the biscuit cups. Place in the fridge for 1 hour or until set. Serve topped with cream.