Press graham mixture into two graham cracker pie crusts or one spring form pan with standard graham cracker crust
- 2 -1/2 cups finely ground graham cracker crumbs
- 1/2 cup white sugar
- 1 cube (1/2) real butter, melted
- 3/4 cups of whole milk or raw whole milk
- 1 tablespoon of gelatin (Knox unflavored)
- 2 cups kefir milk cream
- 1/4 cup raw honey
- 2 egg yolks
- 1 teaspoon vanilla essence
- 2 teaspoons lime/lemon juice
- 2 egg whites
- Pinch of salt
Put milk into a small saucepan, sprinkle with the gelatin and warm slightly stirring with a flat wooden spoon until the gelatin is dissolved. Allow to cool.
Crack the eggs and separate yolks from the egg whites.
In a food processor, combine the kefir cream, raw honey, egg yolks
, vanilla and lime/lemon juice, and process at low to medium speed for 20-30 seconds, or until smooth, being sure that all the honey has been mixed in and has not stuck to the bottom. To prevent the honey from sticking to the bottom of the processor make sure you spread the kefir over the bottom first. Note that if you over process at this stage you risk the cream turning to butter. (This is the egg custard.)
Beat the egg whites
with a pinch of salt until they form peaks, and put aside. At this point you will need to work quickly.
Add the cooled milk-gelatin mixture to the egg custard in the food processor and mix at slow to medium speed for 20- 30 seconds or until smooth.
Transfer the mixture to a bowl then gently fold in the egg whites with a spatula. Pour the mixture onto the crust and refrigerate for several hours before serving.