An easy and delicious recipe from Tim Siadatin who runs Trullo restaurant in London.
Ingredients
- 225 g gingernuts
- 115 ml butter melted
- 300 ml double cream
- ⅔ of a 397g tin condensed milk
- juice of 2 large or 3 small lemons
- Zest of 1 unwaxed lemon finely grated
Servings:
Instructions
- Crush the gingernuts and mix them with the butter. Press into the bottom of a 7in dish.
- Whip the cream then fold in the condensed milk, lemon juice and zest. Spread over the base. Chill in the fridge for an hour before serving.
Share this Recipe
Powered byWP Ultimate Recipe