Springform pan or Removable base pan of size 7 inch (18 cm) See notes*
Ingredients
For Biscuit Base
15wheat biscuitslike digestives
3tablespoon (50 grams)butterat room temperature
3kiwithickly sliced for border
For Lemon Cream Filling
1cancondensed milk
1cupcream
1cupmilk
½cuplemon juice
2tablespoongelatin powder
6tablespoonwater
For Kiwi Sauce
2-3mediumkiwipreferably over ripened
2tablespoonsugar, more to taste
1tablespoonlemon juice
2tablespooncorn flour
4tablespoonwater
Instructions
For Biscuit Base
Cover the bottom of a springform pan or removable base pan of size 7 inch (18 cm) with butter paper. Grease the sides of pan with butter and also cover sides with 3 inch strips of butter paper.
Crush both biscuits in grinder. Add butter and pulse for again for 2-3 times until butter and biscuit make coarse mixture.
Place the biscuit mixture in removable base pan and press with a flat and heavy object to form an even layer of base. Place in the fridge for 20-30 minutes.
After base is set, place thick slices of kiwi on the sides of pan to form a border.
To Bloom Gelatin
Place a heat proof bowl over hot water bath. Mix 2 tablespoon gelatin powder with 6 tablespoon warm water. Stir at regular intervals until fully dissolved.
For Lemon Cream Filling
Mix condensed milk, cream, lemon juice and milk in a bowl. Now add bloomed gelatin and mix well immediately. Pour cream cheese filling over biscuit base.
Refrigerate again for at least 2-4 hours until set.
For Kiwi Sauce (Make this sauce after filling is set.)
Mix all ingredients of kiwi topping and heat in a pan for 30 seconds until thickened. Stir constantly.
Remove the kiwi sauce from heat and let it cool for 15 minutes.
When sauce is still slightly warm pour it gently over the cream filling and spread evenly.
Keep the dessert again in fridge for 30 minutes to set.
Slice the cake and serve chilled.
Video
Notes
This dessert can also be set in a 1 litre casserole or similar dish if springform pan is not available.
You can add ½ cup cream cheese to it if you like it rich.