2 x 250 g cream cheese
1 x 250 g smooth ricotta cheese
1 small sachet of gelatine
3 x 200g gingernut biscuits
Crush biscuits. Add melted copha. Line tin and place in fridge to set.
Puree jackfruit. Dissolve gelatine in hot water.
Mix jackfruit and cheeses together. Add dissolved gelatine to mixture. Mix well. Pour into set biscuit base.
Allow to set in fridge and decorate with cream and fruit.
DATE: July 1996
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