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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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appetiser Ingredients:
250 g philadelphia* cream cheese, softened |
1 cup cream |
3 eggs, lightly beaten |
1/4 cup lemon juice |
1/4 cup finely chopped fresh basil |
1 lemon, zest of |
6 -8 semi sun-dried tomatoes |
extra basil leaves (to garnish) |
Directions:
1. BeatPhilly* until smooth. Mix through remaining ingredients except semi-sundried tomatoes until smooth.
2. Place a sundried tomato in the shot glasses / small serving vessels and pour mixture over the top. Place in a deep baking dish and fill with warm water until is reaches up to 2/3 of the glass.
3. Bake at 150°C for 20 minutes or until just set. Decorate with basil leaves and serve warm or chilled with sesame wafer biscuits.
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