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For the Lime and Coconut Cheesecake:

  1. For the Lime and Coconut Cheesecake:

    • Blend theginger biscuits to a course crumb, then add the melted butter, stir well and press into a spring form mould then place in the frige to set.
    • Place the coconut milk in a pan and bring to a gentle simmer with the lime zest, simmer for 2 minutes, whisk in the Carte D'or Panna Cotta thenpass through a sieve.
    • Whisk in the cream cheeseuntil smooth thenpour onto the prepared biscuit base and refrigerate to set.
    • To finish you can garnish with toasted coconut and lime zest.