Ingredients
From the base
200 g cookies
100 g butter
Of the cream cheese
400 g Quescrem Original
20 ml milk
300 ml cream
12 g gelatin sheets
200 g sugar
Tip
An option to facilitate the mixing of the cheese is to let it temper for 30 minutes outside the refrigerator before using it. However, it is important that the cream be very cold to achieve maximum aeration and thus obtain a high performance semifreddo.
Preparation
Base
Crush the cookies until they are like fine sand and add the melted butter. Mix and spread in the base of a ring of 15 cm in diameter and 4 cm in height. Cool well.
Cream cheese
Place the gelatin in cold water to hydrate.
Put all the ingredients in a saucepan, except the gelatin sheets. Heat over medium heat and stir continuously. Remove from the heat when it starts to boil, add the gelatin sheets and let it cool a little.
Pour the mixture into the ring with the cookie base and chill in the refrigerator for at least 6 hours.
Presentation
Garnish with fresh fruit and/or jam.
