Sweet With A Crispy Base And Lime Cream

Sweet With A Crispy Base And Lime Cream


  • For the base
  • 250 g biscuits cook over wholemeal or digestive
  • 125 g dairy butter
  • 1 gram of zest
  • For stuffing
  • 4 egg yolks at room temperature
  • 2 cans of sweetened milk (400 g each)
  • 1 strained yoghurt
  • 150 g lime juice
  • 3-strip zest
  • To overlay
  • cream frozen 35% fat
  • 2 kg of sugar
  • 1 gram of zest
  • Indian coconut for serving

How to make?

Preheat the oven to 170ºC. Crush the biscuits. Melt the butter and let it cool down. Add it to cookies. Add the lime zest. Stir. Lay the biscuit base in a pocket or ring form with a diameter of 23 cm. Bake for 10 ‘and leave on the counter.

Prepare the cream. Beat the yolks in the mixer until they whiten and neutralize the scent of the egg. Always banging add sugar, yoghurt and zest. Finally, gently mix the lime juice in the cream. Empty the baked base. Bake for 15 ‘. Be careful not to get color.

Let the dough cool down and for a better result, freeze it for a few hours.
Beat the cold cream with sugar to form peaks standing. Finally, add the zest. Garnish the frozen dessert with creamy rosettes, sprinkle with Indian coconut and lime zest. Cut and serve.


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