1. Crush biscuits, pour butter, add sugar, mix well.
2. Press down on base of 8” tin with false bottom.
3. Make sure base is well greased with oil
4. Soak china grass in warm water for 30 minutes.
5. Whip cream till soft peaks form, keep aside to refrigerate.
6. Stir essences, tang,into orange juice at room temperature.
7. Warm chinagrass for a minute on high in microwave.
8. Transfer to a large bowl and whisk with an electric whipper.
9. Beat cheese, milk, condense d milk, till smooth.
10. Add Chinagrass mixure and whip again.
11. Add essences, rind, cream, fold in gently.
12. Pour into prepared tin, set in freezer.
13. When well set and firm, decorate with candied lemon peel and a lemon leaf.

Making time: 45 minutes (excluding setting time)
Makes: 6 servings
Shelflife: 2 days in chiller