Ingredients
250g packet Butternut Snap Cookie
75g unsalted butter, melted
FILLING
1 tablespoon powdered gelatine
250g cream cheese, chopped, at room temperature
½ cup caster sugar
2 teaspoons finely grated lemon rind
250g tub sour cream
2 tablespoons lemon juice
MARSHMALLOW
1 tablespoon powdered gelatine
1 cup caster sugar
1 teaspoon vanilla extract
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate while making filling.
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To make filling, sprinkle gelatine over 1/3 cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. Cool to room temperature.
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Beat cream cheese, sugar and rind in a large bowl of an electric mixer until light and fluffy. With motor operating on a low speed, add gelatine mixture in a thin, steady stream until smooth. Add sour cream and juice. Beat until smooth. Spoon over prepared base. Spread evenly. Set aside at room temperature.
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To make marshmallow, sprinkle gelatine over ½ cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan.
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Place sugar and 2 tablespoons water in same, clean, large bowl of electric mixer. Beat on high speed for 4 minutes. With motor operating on medium speed, gradually add gelatine mixture in a thin, steady stream. Beat on high speed for a further 8 minutes, or until thick and fluffy. Beat in vanilla.
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Spread marshmallow over filling. Refrigerate for about 2 hours, or until firm.
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Lift slice from pan. Cut into squares.
TIP! We used a planetary mixer with a whisk attachment to make filling and topping. Slice can be made up to four days ahead. Store in an airtight container in the fridge.
