|250 g||cottage cheese — creamed, smooth|
|397 g||condensed milk|
|80 ml||lemon juice — fresh|
|5 ml||lemon — zest only|
|250 ml||cream — fresh, whipped to stiff peaks|
|125 ml||coconut — toasted|
|4||granadillas — or pulp|
Preheat oven to 180°C. Mix together cottage cheese, condensed milk and lemon juice. Set aside to thicken.
Beat cream to stiff peaks and slowly fold in the thickened cheese mixture.
Add lemon rind and transfer to a greased (oven-friendly) cup. Bake for 10 minutes (5-8 minutes for smaller containers) until just set.
It will still wobble slightly when you remove it from the oven but will set after a while of standing. Set aside to cool before transferring to the fridge to chill.
Serve with the toasted coconut and granadilla pulp.