July 15, 2008 - 13:06 BST hellomagazine.com Ingredients (Serves 4) 175g/6oz ginger biscuits, crushed 60g/21⁄2oz butter, melted 1 sachet gelatine 85ml/31⁄2fl oz hot water Juice of 2 lemons Juice of 1 lime GALLERY Ingredients (Serves 4)175g/6oz ginger biscuits, crushed 60g/21⁄2oz butter, melted 1 sachet gelatine 85ml/31⁄2fl oz hot water Juice of 2 lemons Juice of 1 lime 175ml/6fl oz evaporated milk, chilled 200g/7oz extra light cream cheese 1 tsp lemon extract 2 tsp vanilla extract 6 tbsp granular Canderel Slices of kiwi fruit, mango and passion fruit to serve Put the ginger biscuit crumbs in a bowl, add the butter and mix to combine, then press the mixture into the bottom of either a deep, 20cm/8in loose-bottomed fluted flan tin, or four 12cm/41⁄2in loose-bottomed tart tins. Place in the fridge to chill while you make the filling. Dissolve the gelatine crystals in the hot water, stir in the citrus juices and set aside to cool slightly. Whip the evaporated milk until thickened. Beat the cream cheese, lemon and vanilla extracts together. Stir the Canderel into the gelatine mix until dissolved, then add to the cream cheese mixture. Fold the evaporated milk into the cream cheese mixture, then spoon into the biscuit lined tins and chill overnight. Serve topped with tropical fruit.