- Ingredients
- 150g ginger biscuits, crushed
- 400ml semi-skimmed milk
- 400ml whipping cream
- 88g NESTLÉ Docello Crème Brûlée
- Zest of 2 limes
- 65g lime jelly tablet
- 140ml boiling water
- 140ml cold water
- Fresh blueberries, to garnish (optional)
Key Lime Pie Pots
Key Lime Pie Pots
Portions: 10
Ingredients
Method
Method
Divide the crushed ginger biscuits evenly between 10 serving pots, pressing evenly into the base to mimic a pie base.
Heat the milk and cream in a saucepan and bring to the boil.
Remove from the heat and stir in the brûlée powder and lime zest, whisking continuously.
Allow to cool slightly then pour into serving pots. Chill until set.
While the pie is setting, prepare the jelly. Dissolve the cubes of lime jelly tablet in 140ml (1/4 pint) boiling water then top up with 140ml cold water.
Pour the jelly over the set custard base and return to the fridge until set.
Serve with fresh blueberries
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