Ingredients
From the base:
200 g of cookies
100 g butter
Of the cream cheese:
400 g Quescrem Natural cream cheese
20 ml of 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. 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
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
Decorate with fresh fruits and/or jam.
