THE EMPIRE
So a twist on a classic needed to be tried once we saw this
Yo gon’ need
a cake tin
Base
90g Butter
190g Malt Biscuits
¼ Tin Sweetened Condensed Milk (395g sized tin)
Eskimo lollies – couple packs will do
Filling
2 x 250g Containers of Cream Cheese (full fat)
1 Tin Sweetened Condensed Milk (395g sized tin)
¾ Cup Coconut Cream (full fat)
1 Teaspoon Coconut Extract
3 Teaspoon Geletine
2 Tablespoon Boiling Water
Pic of Jen’s efforts
INSTRUCTIONS
To start the base, place the butter and first measure of sweetened condensed milk in a small pot and warm over a low heat.
Crush the biscuits in a food processor or with a rolling pin and add to a large bowl
Cut the lollies into quite small pieces then add to bowl
pour warm, melted butter mixture into same bowl and mix all ingredient together until well combined
Line a cake tin with grease proof paper. I like to use a spring-form tin for easy removal later on
Press the lolly log mixture firm across the base of the tin to cover, then place in the fridge or freezer while you make the topping
In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatine over top, mix to devolve and then set aside to cool slightly.
For the topping add the cream cheese, second measure of sweetened condensed milk and coconut cream to a freestanding mixer, or alternatively you can also use a handheld beater
Beat until mixture is all smooth.
Turning the mixer down, slowly pour in the gelatine mix and coconut extract before giving one last blast for about another 5 minutes to blitz out anymore lumps.
Pour topping over your lolly log base, smooth and then chill for around 3-4 hours. Boom!
Recipe credit > Bakergatherer.com
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