This semifreddo recipe is so easy that I made it last friday and today five days and a fair few less brain cells due to wine consumption later when I sit down to post it I don't need to look it up, it came out of the christmas issue of Delicious magazine and is by the lovely Belinda Jeffreys. Everyone loved it, its really zesty and was perfect after the disaster dinner I cooked this saturday for my darling friend Jus who was down from sydney on her way to live in singapore.
I had wanted to do something special and made Neil Perrys crumbed chicken and moroccan eggplant with cumin mayo.......big mistake, way too much oil for one meal, icky slicky. Anywho this turned out to be the perfect dessert to follow it and is so simple to make, my layers are a bit wonky, precision clearly is not my thing, but its a beautiful dessert and enough to feed a whole gang, "totes appropes" as Jus would say :)
6 limes, zest of all
3/4 cup of lime juice
1 x 375g condensed milk
300ml pure cream (the runny one)
Lightly oil (I used spray oil) and line a loaf tin with 2 layers of clingfilm with a bit of overlap all round and put that and the bowl you plan to whisk the cream in into the freezer.
Open the tin of condensed milk and empty that into a big bowl along with the zest of all six limes and 3/4 cup of lime juice, give it a good stir and allow it to sit. Crush the digestives into fine crumbs.
Whisk the cream to soft peaks then gently fold into the condensed milk and lime mixture.
Now spoon quarter of the cream and lime mixture into the bottom of the loaf tin , flatten out and sprinkle over quarter of the crumbs, pop it into the freezer for 15 minutes to firm up ready for the next layer keeping the rest of the cream and lime mix in the fridge. Repeat the process three times, the last time cover the top layer of crumbs with the overhanging clingfilm and return it to the freezer for at least 8 hours or overnight.
To serve, unwrap the top, invert onto a serving platter, unveil, slice and serve.