Preparation time: 15 minutes
Resting time: 2 hours
ingredients
500 g of fresh spreadable cheese
200 ml of crème fraîche
80 g of icing sugar
4 g of gelatine sheets
25 ml of milk
4 lemons
Preparation
How to prepare the crème fraîche and lemon ice cream dessert?
Soak the gelatin sheets in cold water. When they are soft, squeeze them and dissolve them in hot milk, stirring.
Grate the zest and squeeze the juice from three lemons.
Place the spreadable cheese in a large bowl with the zest and juice of the grated lemon. Mix and also add the milk with the dissolved gelatine inside. Mix and standardize the entire mixture. Whip the cream until stiff. Add it to the rest of the ingredients in the bowl with delicate movements from bottom to top so as not to dismantle it too much.
Line a 22cm cake tin with cling film and pour in all the cream, leveling the surface well.
Place the cake in the fridge for 4 hours or in the freezer for about 2 hours until completely firm. When the crème fraîche and lemon frozen dessert is very hard, place it on a serving plate. Remove the film and decorate with a quarter of a lemon cut into slices. Serve very cold.