Raspberry And Lemon Cookie Dessert - cooking recipe

Ingredients

2/3 lb frozen raspberries, thawed
1/2 cup caster sugar
1 tbsp powdered gelatin, dissolved according to package directions
1 cup sour cream
1 None lemon, zested and juiced
1/2 cup whipping cream
1/2 lb butter cookies
1/4 lb lemon curd

Preparation

To make the raspberry sauce, strain the raspberries through a sieve, then mix the juice with 1/4 of the sugar in a bowl. Mix in 1/3 of the gelatin, then place the bowl in the refrigerator.
To make the lemon layer, beat the sour cream in a bowl for 1-2 mins, then mix in the rest of the sugar. Mix in the remaining gelatin and the lemon juice and zest and chill for about 10 mins. Meanwhile, beat the whipping cream until it is stiff. Fold it into the the chilled lemon mixture.
To assemble, spread a thin layer of the lemon mixture on the bottom of an 8 x 8 inch square dish. Cover with a layer of cookies, then a layer of the raspberry sauce. Repeat until all the ingredients are used, finishing with a layer of the lemon mixture. Spread the lemon curd on the top, and swirl it in with a fork. Chill for at least 2 hours before serving.