Provided
by 
This
is a favourite with Crystal's chalet managers. Any
prospective chalet reps out there should practice
this one if they want to impress. In fact I recently
had one of the best yet - thanks to Becks in Méribel
for great cakes all round!
Makes 10-12 pieces
1 packet digestives 2 oz butter
1/2 can condensed milk juice & rind of 1/2 lemon
heaped tbsp coconut
ICING
juice & rind of 1/2 lemon
icing sugar
Crumb the digestive biscuits, mix with coconut. Melt
butter & add to biscuits. Add lemon juice &
rind, then add condensed milk until mixture will hold
together. Press into lightly greased tin & allow
to stand in fridge for at least 1/2 an hour.
Using
lemon juice and icing sugar, make enough icing to
generously cover the base. If icing is too thick add
hot water drop by drop until desired consistency is
reached. Mix in rind and spread over base. Refrigerate
again until set. Citrus slice is very rich so cut
into very small pieces.
This
is just one of the many recipes our chalet staff are
provided with to help them plan their chalet menu.
We are currently working on many new recipes for this
summer’s cookery courses and for next winter season.
For
more recipes click here.
