|Digestive biscuits||100 Gram, crushed|
|Ginger biscuits||100 Gram, crushed|
|Melted butter||100 Gram|
|Powdered sugar||4 Teaspoon|
|Lemon||1 , juiced|
|Water||1⁄2 Cup (8 tbs)|
|Orange sections/Strawberry sections||4|
Mix biscuits with butter.
Spread the biscuit mixture at the bottom of the spring pan and press it down flat with a spoon.
FOR THE FILLING : Put the yoghurt in a muslin cloth and hang up for about 2 tioufs to remove some of the whey.
Use this yoghurt.
Mix this yoghurt with sugar, lime juice and rind.
Soak gelatine in water for 5 minutes and dissolve over a pan of hot water.
In a bowl mix in the yoghurt mixture.
Refrigerate until half-set and looks like thick cream.
Then beat the egg whites until stiff and fold into the yoghurt mixture.
Pour the mixture into the spring pan and level it out.
When ready to serve, run a knife round the tin and then remove from the tin.
Decorate with any fruit.