The strawberry semifreddo makes an easy dessert to prepare, with a crunchy base and many white chocolate chips.
160 grams of Digestive biscuits
80 grams of Butter
200 grams of Cream, whipping
4 tablespoons of Sugar
1 Gelatin sheets
2 tablespoons of Chocolate sprinkles, white;
Crush the biscuits in a plastic bag to make fine crumbs.
Melt the butter in a pan and stir the biscuits. Mix together. Place the mixture at the bottom of a pan and level with the back of a spoon.
Let sit in the fridge for 1 hour.
Whip the cream with 2 spoon of sugar.
Soak the gelatine in cold water for 10 minutes, then heat very gently until melted. Do not boil. Leave to cool and pour on the whipped cream. Mix softly.
Wash six strawberries and blend with one sugar spoon and a small amount of lemon juice.
Remove the pan from fridge. Pour the whipped cream, strawberry blended and white chocolate chips. Mix together.
Place the pan for 2 hours in the fridge.
Wash the remaining strawberries, cut to pieces and dress with the lemon juice and a sugar spoon.
To serve, transfer to the fridge for 15 minutes to soften. Turn out and serve sliced, drizzled with the strawberries.