Violet semifreddo

Step 1

Prepare the Crumble: mix all the ingredients with a whisk until you get a sandy consistency. Line the cookie sheet with baking paper and place 4 round shapes of ø 7 cm and height of 6 cm. Cover the base of the rim with the crumble without applying too much pressure. Bake at 180 ° C for about 10 minutes. Let it cool down. In the meantime, prepare the Cheeesecake cream. Mix the spreadable cheese, the cream at room temperature, the Aroma Violetta and the sugar in a bowl until the mixture is homogeneous. Heat about 150 g of the mixture obtained in the microwave and add the gelatin, mixing well. Add everything to the rest of the mixture. Cut a few strips of acetate and line the inside of the shapes; pour the cream cheese into a piping bag, and in a circular motion, cover the crumble base with a filling of about one centimeter. Place in the freezer for about three hours. In the meantime, prepare the jelly: slightly heat the Bagna al Limoncello in the microwave and add the powdered jelly and mix well until it dissolves. Pour the hot mixture over the cheese cream. Place in the freezer again for an hour before removing the cake from the mold. Decora semifreddo to taste before serving.