Ingredients:
- 200ml double cream, lightly whipped
- 1 vanilla pod
- 250g Hob Nob biscuits
- 75g unsalted butter
- 2 tsp runny honey
- 100g cream cheese
- 100g creme fraiche
- 3 tbsp caster sugar
- Grated zest of 1 lime
- 2 tsp lime juice
- Suggestions for toppings:
- Rhubarb
- Granny Smith apples
- Soft fruits (raspberries, strawberries, blueberries)
- Stew your fruit of choice with just enough sugar to sweeten and the pod ‘shell’ of the vanilla until soft.
Method:
Crush the biscuits to a fine crumb in a food processor (or place in a food bag and bash with a rolling pin). Melt the butter with the honey and add to the crumbs. Stir well until mixed then tip into a springform or loose-bottomed cake tin. Using the back of a spoon, pat down the crumbs until evenly smoothed. Chill until firm.
Scrape the seeds from the vanilla pod and add to the double cream. Whip until softly stiff (soft peaks). Be careful not to overbeat at this stage. Set aside.
In a food processor whizz the cream cheese, creme fraiche, sugar, lime zest and juice until smooth and creamy. Scoop out into a mixing bowl. Fold the vanilla flavoured cream into the cream cheese mixture and spoon into the prepared biscuit base. Chill to firm.
Serve with your choice of fruit topping and some cream to pour over.