Ingredients
From the base
200 g lactose-free cookies
100 g lactose-free butter
Cheese mousse
400 g Quescrem 0% Lactose Cream Cheese
100 g sugar
300 g lactose-free cream 36% M.G.
10 g gelatin sheets
Red fruit jam
Tip
An option to facilitate the mixing of the cheese is to let it temper for 30 minutes outside the refrigerator before using it. Even so, it is important that the cream be very cold to achieve maximum aeration and thus obtain a high performance semifreddo.
Preparation
1
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 15cm in diameter and 4cm in height. Cool well.
2
Cheese mousse
Soak the gelatin sheets in cold water.
Heat 20g of cream and the sugar until it boils. Add the gelatin and stir until dissolved. Let cool for a few minutes at room temperature and add to the cream cheese and mix.
Add the remaining cold cream to the cheese, gelatin and sugar mixture and beat on high speed for 2 minutes or until the mixture has a mousse texture.
Pour the mixture into the ring with the cookie base and allow to gel at 4ºC for at least 6 hours.
Garnish with red fruit jam or berries and serve.
Presentation
Spread with red fruit jam.
