Crispy lime semifreddo
By Nanoud , blog On dine chez Nanou
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly
Prepare a loaf tin. Cover all the sides with cling film. Freeze.
In a bowl, mix the condensed milk, the zest and juice of the limes.
Whip the cream into a firm whipped cream. Then fold into the lime mixture. Crush the biscuits into a fine powder.
Remove the loaf tin from the freezer. Pour in a 1/4 of the lime cream. Smooth the mixture with the back of a spoon. Add a layer of the biscuit powder. Place in the freezer for 10 minutes. Repeat this step 3 more times, leaving to chill for 10 minutes each time.
When adding the layers of cream, do not exceed the pause between each layer because the cream will lose its texture. When adding a new layer, always smooth in the same direction to avoid removing the biscuit powder with the spoon.
Freeze the semifreddo for minimum one night.
To remove from the tin, turn upside down onto a plate. Cover 3-4 minutes with a dish towel, dampened with hot water. Peel off the cling film. Slice into portions but wait for 5 minutes before tasting, the texture will be even better.