By Day 21 of the current lockdown, the weather turned in our favour so much that a cold dessert was called for. Fridge desserts were my Mum’s favourites and I have fond memories of enjoying them in the hot summer months growing up in Greece. This may not be one of her recipes but she would have loved it. I put it together with what I had available at the time including loads of time! It only took a few minutes to make and used up a maximum of five ingredients. You will need to wait a long time for it to set though. It will keep in the fridge for at least a week. This is why patience is a virtue and this strange period of lockdown is teaching us all how to get better at it!Aspa
Base: a packet of biscuits – I used a medium pack of dark chocolate digestives; 500g natural set or Greek yogurt; 200ml condensed milk
Glaze: 150g fruit conserve of your choice – I used apricot; a shot of liqueur – I used Cointreau (or just use water)
- In a bowl break up the biscuits into small pieces.
- In another bowl combine the yoghurt with the condensed milk till smooth and fully blended.
- Add the biscuit pieces and mix well together.
- Take a ring tin, remove the bottom and line the sides with parchment paper using water or a little margarine to make sure it sticks.
- Place tin in a serving dish and pour the mixture evenly inside the tin, smoothing the top.
- Leave in the fridge overnight to set well.
- Make the glaze by melting the conserve over medium heat mixing in the liqueur to dilute it (you could omit the alcohol and just use water if you prefer).
- Once cooled, pour the glaze over the dessert and pop back in the fridge.
- Carefully remove the ring and peel off the parchment paper when ready to serve.
- Chill each piece further in the freezer for 5-10 mins if you prefer it extra cold. Enjoy!