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.
