Citrusy Delight with Biscuit Crumble

This recipe is a delightful blend of creamy textures and zesty flavors, perfect for those who enjoy desserts with a citrusy kick. An ideal dish for a weekend gathering or as a refreshing treat during any season. The base of the dessert is a crumbly biscuit layer, balanced perfectly with a creamy filling, and a hint of citrus that brightens each bite. The layers not only offer a symphony of flavors but also create a beautiful visual appeal. The creamy layer is infused with vanilla, adding a comforting sweetness that complements the sharper notes of lemon. Preparation is straightforward, but setting requires patience to ensure the layers firm up perfectly. This dessert's refreshing qualities make it a hit among both adults and children. Serve it chilled to experience its full flavor profile. It's a no-bake treat, making preparation simple and convenient for all skill levels.

Ingredients

Main Ingredients

• 200 g Selga biscuits
• 30 g gelatin
• 200 g cottage cheese
• 400 g heavy cream
• 3-4 tbsp sour cream
• 4 tbsp sugar

Spices and Flavorings

• 1 lemon
• Vanilla sugar to taste

Preparation Time

Total Time: 60 minutes
(Preparation and cooling, 20 minutes active, 40 minutes inactive)

Step-by-Step Instruction

1. Prepare the Lemon Mixture: Squeeze the juice from one lemon and dilute it with 300 ml of boiled water. Add sugar. This forms the base liquid for your first layer.
2. Gelatin Preparation: Divide the gelatin into two portions. Stir in one part into the warm lemon mixture until it dissolves completely.
3. First Layer: Pour the lemon gelatin mixture into a serving dish or mold, ensuring a thin even layer. Place it in the refrigerator to set while you prepare the next components.
4. Whipped Cream: In a large bowl, whip the heavy cream together with the sugar and vanilla sugar until soft peaks form. This adds sweetness and a lovely aroma.
5. Biscuit and Cheese Mixture: Crush the Selga biscuits into fine crumbs and mix them with the cottage cheese and sour cream. Add a tablespoon of sugar to balance the flavors.
6. Combine Mixtures: Carefully fold the whipped cream into the biscuit and cheese mixture. Gradual folding ensures smooth textures without losing volume.
7. Integrate Gelatin: Take the remaining portion of gelatin, dissolve it in a little warm water, then mix it into the creamy biscuit mixture thoroughly.
8. Layering: Gently spread this creamy mixture over the cooled jelly layer in the mold. Ensure even spreading for consistent flavor distribution.
9. Solidifying Layers: Place the completed dessert back into the refrigerator and let it chill until the top layers are firm to touch.
10. Final Touch: Once set, the dessert can be sliced and plated. The satisfaction of the creamy layers with a citrusy kick is best experienced chilled.

Tips

• Substitutions: Use Greek yogurt instead of cottage cheese for a tangier flavor.
• Texture Variation: Leave some larger biscuit chunks for extra bite.
• Flavors: Experiment with orange or lime juice for different citrus notes.

Nutritions

• Calories: Approx. 380 per serving
• Protein: 6g
• Fats: 28g
• Carbs: 25g

Variations

• Dairy-Free: Substitute coconut cream and dairy-free yogurt.
• Sugar-Free: Use natural stevia or honey as a sweetener.
• Gluten-Free: Opt for gluten-free biscuits as a base.

Serving Suggestions

• Garnish with Fresh Mint leaves for an aromatic touch.
• Pair with Fresh Fruit like berries or sliced citrus for added freshness.

Best Places

• Maison Ladurée Paris - Renowned for its exquisite pastries and desserts. Location: 75 Avenue des Champs-Élysées, Paris, France.
• Café Demel - Offers a taste of traditional Viennese desserts. Location: Kohlmarkt 14, Vienna, Austria.
• Bicerin - Famous for its luxurious chocolate-based drinks. Location: Piazza della Consolata, Turin, Italy.
• Pastéis de Belém - Home of the original custard tart. Location: Rua de Belém 84-92, Lisbon, Portugal.
• Roscioli Caffè - Known for its delightful Italian sweets. Location: Piazza Benedetto Cairoli 16, Rome, Italy.
• Café Central - A historic spot known for both coffee and confectionery. Location: Herrengasse 14, Vienna, Austria.
• Dominique Ansel Bakery - The creator of inventive desserts in New York City. Location: 189 Spring St, New York, USA.
• Yoku Moku - Specializes in fine Japanese confectionery. Location: 5-14-1 Minami Aoyama, Minato-ku, Tokyo, Japan.
• Hafiz Mustafa 1864 - Offers an array of traditional Turkish sweets. Location: Divan Yolu Cd., Istanbul, Turkey.
• Sadaharu Aoki Paris - Known for blending French and Japanese pastry-making techniques. Location: 35 Rue de Vaugirard, Paris, France.