Chocolate Lime Swirl Recipe
Ingredients
| Lime jelly powder- 1 packet | ||
| Chocolate cookies- 25 to 30 no-€™s | ||
| Butter | 3 Tablespoon, melted | |
| Hot water | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Evaporated milk- 1 large can, chilled to ice stage | ||
| Grated lemon rind- 1 teaspoon | ||
| Green food coloring | 4 Drop | |
Directions
GETTING READY
1. Grease a deep 9 inch pie tin.
2. Line sides of pin tin uniformly using cookies. Do not discard remaining cookies. Crush them in an electric mixer.
3. In a medium sized bowl, combine crushed cookies and butter and mix well.
4. Spread ¾ quantity of cookie mixture uniformly on pie tin bottom and press gently. Keep aside.
MAKING
5. In a medium sized bowl, combine jelly powder, hot water, lemon juice and sugar. Mix well and keep aside.
6. In a medium sized bowl, place chilled milk and beat well till it is frothy and stiff in texture.
7. Add prepared jelly mixture and beat till stiff peaks are formed.
8. Add colour and grated rind and mix well.
9. Transfer on to lined pie bottom and spread evenly.
10. Top with remaining cookie mixture as a garnish. You can make any design pattern like swirl, circle etc using this mixture.
11. Freeze for minimum 3 hours or refrigerate till set.
SERVING
12. Before serving, thaw a little by placing a t room temperature. Cut into slices and serve chilled.
1. Grease a deep 9 inch pie tin.
2. Line sides of pin tin uniformly using cookies. Do not discard remaining cookies. Crush them in an electric mixer.
3. In a medium sized bowl, combine crushed cookies and butter and mix well.
4. Spread ¾ quantity of cookie mixture uniformly on pie tin bottom and press gently. Keep aside.
MAKING
5. In a medium sized bowl, combine jelly powder, hot water, lemon juice and sugar. Mix well and keep aside.
6. In a medium sized bowl, place chilled milk and beat well till it is frothy and stiff in texture.
7. Add prepared jelly mixture and beat till stiff peaks are formed.
8. Add colour and grated rind and mix well.
9. Transfer on to lined pie bottom and spread evenly.
10. Top with remaining cookie mixture as a garnish. You can make any design pattern like swirl, circle etc using this mixture.
11. Freeze for minimum 3 hours or refrigerate till set.
SERVING
12. Before serving, thaw a little by placing a t room temperature. Cut into slices and serve chilled.
Chef
