Pineapple semifreddo with wafer base Ingredients 200 gr of “bolachas Maria” (Portuguese biscuit) 80 gr of melted butter 600 ml of cream 1 can of condensed milk 5 sheets of gelatin Quintal dos Açores Pineapple jam 75 gr of sugar Preparation Grind the wafer, put in a bowl and wrap with the melted butter; Place the mixture of cookies on the bottom of a removable ring cake pan, spread and press well on the bottom; Take to the refrigerator while preparing the rest of the recipe; Mix the cream firmly and add the condensed milk; Soak gelatin sheets, drain them, melt them in the microwave and add them to the cream mixture; Pour the cream over the biscuits and refrigerate to solidify; After solidifying, remove the preparation from the the refrigerator, unscrew the ring and unmold; Cover with Quintal dos Açores pineapple jam .
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