Recipe
Ingredients:
250g Biscoff cookies, crushed
100g unsalted butter, melted
1 cup heavy cream
200g cream cheese, softened
1/2 cup powdered sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon gelatin powder (optional, for extra firmness)
2 tablespoons warm water (if using gelatin)
Fresh raspberries (for garnish)
Thin lemon slices (for garnish)
Fresh basil leaves (for garnish)
Edible chamomile flowers (optional)
2 tablespoons crushed pistachios
Directions:
In a bowl, mix crushed Biscoff cookies with melted butter until well combined.
Press the mixture firmly into a tart pan to form an even crust. Chill in the refrigerator for 20–30 minutes.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Add lemon juice, lemon zest, and vanilla extract, and mix until fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the lemon mixture.
(Optional) Dissolve gelatin in warm water and mix into the filling for a firmer texture.
Pour the filling over the chilled crust and smooth the top.
Refrigerate for at least 4 hours or until set.
Before serving, decorate with fresh raspberries, lemon slices, basil leaves, chamomile flowers, and a sprinkle of crushed pistachios.
Slice and serve chilled for a refreshing, elegant dessert.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 380 kcal | Servings: 8 servings