Semifrío de limón 22cm

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Semifrío de limón 22cm. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Semifrío de limón 22cm is one of the most popular of current trending meals in the world. It's enjoyed by millions daily. It's easy, it is fast, it tastes delicious. They are fine and they look fantastic. Semifrío de limón 22cm is something which I have loved my whole life.

Many things affect the quality of taste from Semifrío de limón 22cm, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Semifrío de limón 22cm delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Semifrío de limón 22cm is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Semifrío de limón 22cm estimated approx 50 min.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Semifrío de limón 22cm using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Semifrío de limón 22cm:

1. 22 cm Bizcocho genovés
2. Almíbar de limón para mojar el bizcocho
3. 200 ml nata 35%
4. 6 grs gelatina en polvo
5. 125 ml zumo de limón
6. Ralladura de 2 limones
7. 120 grs azúcar
8. 3 yogures naturales azucarados

Instructions to make to make Semifrío de limón 22cm

1. Montamos la nata y la guardamos en la nevera
2. Ponemos la gelatina a hidratar
3. Ponemos en un cazo al fuego el azúcar, el zumo de limón y la ralladura de limón hasta que se deshaga el azúcar
4. Retiramos el cazo del fuego y añadimos la gelatina
5. Echamos en un bol los 3 yogures y vamos añadiendo la mezcla anterior
6. Una vez esté a temperatura ambiente la mezcla del yogur, añadimos la nata que vamos incorporando en varias veces con movimientos envolventes
7. Ponemos papel de horno en la base de un molde de 22cm y forramos la pared con acetato. Ponemos en la base el bizcocho almibarado e incorporamos la mezcla de yogur
8. Congelamos para poder realizar la cobertura
9. Receta para la cobertura en este enlace

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