Leonard’s Dessert (at Tembe)
For those who have visited Tembe Elephant Park in South Africa and stayed with us at the Research Camp, you most likely would have indulged in this life-changing decadence.
By ‘this’ I don’t mean the early morning coffee and rusk stops with picturesque sand forest vistas. Nor the late night fireside chatter, feasting on fillet, jacket potatoes, home-made breads and roasted butternuts from the fire while the powerful roaring of resident lions soothes away all life’s cares. I mean the quick-and-easy-to-make, scrumptiousness colloquially known as Leonard’s Dessert. For those who miss it, and those who have never tried, below is the step-by-step procedure needed to whip this wonder up in a heart beat. Use it to impress friends and family alike.
Ingredients for Leonard’s Dessert:
- 1 x pack of tennis biscuits (or approx. 200g of any softish coconut biscuit)
- 1 x can of condensed milk
- 1 litre/1kg of yoghurt (any flavour – I prefer granadilla or apricot)
- 1 small box (80g) of jelly/jello powder (compliment the yoghurt – with granadilla I use pineapple)
Method for Leonard’s Dessert:
- Crush biscuits and layer them as the base in glass container.
- Mix jelly/jello powder with an inch of HOT water and add to the condensed milk and the yoghurt and mix the three together well.
- Gently pour over the biscuit layer and put into fridge until set.
- Enjoy Your Dessert!
NB! Just by changing the yoghurt and jelly combinations, you get a completely different dessert. If you like cheesecake – try vanilla yoghurt with lemon jelly.