Crispy Semifreddo With Lime

1. 1

   Prepare a cake pan by covering the sides with plastic wrap, put it in the freezer. In a bowl, mix the concentrated milk and the juice and zest of the lime. Beat the cream into a firm whipped cream, then gently stir in the lemon mixture. Crush dry cakes to obtain a fine powder.

2. 2

   Remove the cake mold from the freezer, place 1/4 of the lemon mixture, smooth the surface with the back of the spoon. Place 1/4 of the cake powder on top. Put in the freezer for 10 minutes. Repeat for another 3 times and let stand in the freezer 10 minutes each time. Keep the cream in a cool place covered with a plastic wrap while you work. Do not exceed the time between each layer as the cream will lose its texture. When you spread a new layer, always smooth in the same direction to avoid the risk of moving the cake powder with your spoon.

3. 3

   Freeze this semifreddo one night minimum. To unmold it, turn your cake mold over a plate, cover for 3-4 minutes with a cloth dampened with very hot water. Peel off the plastic wrap, slice the semifreddo but wait 5 minutes before the serving so the texture will be perfect.

* Per serving · 4 servings · Values may vary.

No additional tips available.