|250 g (1/2 lb)
|120 g (4 oz)
|350 g (12 oz)
|juice of half a lemon
|dash of salt and just a little milk
|guava or plum jelly
Beat together the margarine, sugar and salt. Add the egg yolks, one at a time, beating well. Then add the crème fraîche and the lemon juice until mixture reaches a firm consistency.
Give the cookies a quick milk soaking. Get half of them and arrange in a double-deck fashion in the bottom of a rectangular Pyrex baking pan and pour half of the newly made creamy mixture on top. Repeat the drill with the other half of cookies and the creamy mixture, this way building a second layer.
Seal the Pyrex baking pan with plastic film on top and bring it to the freezer. Leave it there for several hours until firm.
Remove from the freezer, uncover, spread the jelly all over the top and bring it back to the freezer.
Remove from the freezer one hour before serving.
Tip: try also with different kinds of cookies.
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.