Ice cream cake of limes and cantuccini
Today were allowed to play for a change times limes and Cantuccini. I also wanted to give the whole thing a slightly more exciting shape. A Tupper box funtkioniert Although great - but there must still be room to the top? After a short and intensive rummaging in the kitchen shelf, I also found the solution for the feet in the truest sense of the word: a small pop-up silicone mold from RICE. At the time I just had to have them - because she is pink and great and I am just a girl. After a long wait on my shelf, the little pink RICE has finally found her destiny: she has become an ice cream pie.
Here's the recipe for icecream with limes and catuccini:
Mix 1 can of milkmaid (sweetened condensed milk) with the attrition and juice of 8 very juicy limes . It should be about 180 ml of juice. If the limes are not enough, just top up with a little lemon juice. Beat 1 cup of cream and fold in.200 g of Cantuccini crumble.
The cream mixture and the biscuit crumbs alternately into a single mold (or just a Tupperdose) layers. Put in the freezer for at least 5 hours until everything is frozen.
Remove from the freezer before serving and cook for a few minutes. Peel off the silicone mold ... and be amazed.