INGREDIENTS:

· 250g Lancewood Creamed Cottage Cheese
· 50ml castor sugar
· 2ml lemon rind grated very finely
· 2ml gelatine
· 50ml lemon juice
· 150ml cream
· 4 egg whites stiffly whisked

METHOD:

Whip together the Lancewood Creamed Cottage Cheese, sugar and lemon rind until smooth. Soften gelatine in lemon juice and dissolve over hot water. Beat slowly into cheese mixture. Fold in the cream and then the egg whites. Pour into eight wine glasses and chill for a few hours.
Garnish with cream and maraschino cherries or lemon slices and a violet flower (as shown).

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