Este semifrio de bolacha com doce de ovos é uma sobremesa requintada que combina texturas cremosas e crocantes numa harmonia perfeita. A base de leite condensado com gelatina cria uma mousse suave e estável, enquanto as bolachas adicionam textura interessante e o doce de ovos caseiro proporciona um acabamento luxuoso e tradicional.

Ingredientes

  • 4 folhas de gelatina incolor
  • 200g de bolacha
  • 1 lata de leite condensado (320g)
  • 3 dl de natas
  • 4 ovos
  • 100g de açúcar
  • 1 dl de água
  • farinha maizena e leite q.b.
  • óleo para untar

Preparação

  1. Demolhar as folhas de gelatina em água fria. Desfazer grosseiramente as bolachas. Untar uma forma com óleo.
  2. Deitar o leite condensado numa tigela. Derreter as folhas de gelatina, sem deixar ferver, e juntar ao leite condensado batendo sempre.
  3. Bater as natas em chantilly bem firme. À parte, bater as claras em castelo. Juntar as natas ao leite condensado batendo sempre, adicionar depois as claras e envolver cuidadosamente. Por fim, juntar as bolachas, envolver bem, verter para a forma e levar ao frigorífico até solidificar.
  4. Num tacho, juntar as gemas com o açúcar e a água, misturar bem e levar ao lume mexendo sempre até engrossar. Retirar do lume, colocar numa tigela, mexer e deixar arrefecer.
  5. No momento de servir o semifrio, cobrir com o creme de ovos e polvilhar com bolacha desfeita ou outra decoração a gosto (usei amêndoa laminada).

Here’s the English version of this elegant Portuguese semi-frozen dessert below

Biscuit Semifreddo with Egg Custard

This sophisticated Portuguese semifreddo represents the perfect balance between creamy indulgence and textural interest. The condensed milk base lightened with whipped cream and egg whites creates an incredibly smooth, mousse-like texture that’s both rich and airy, whilst the crushed biscuits provide delightful crunch throughout. The crowning glory is the silky egg custard topping – a classic Portuguese sweet that adds elegant finishing and additional richness.

What makes this semifreddo particularly special is its no-churn method – the gelatine provides stability whilst the whipped cream and beaten whites create natural lightness and volume. The technique of carefully folding in each component ensures the mixture remains airy, resulting in a dessert that’s luxuriously creamy yet never heavy. The contrast between the cold, creamy semifreddo and the smooth, rich custard creates a truly memorable dessert experience.

Ingredients

  • 4 sheets unflavoured gelatine
  • 200g biscuits
  • 1 tin condensed milk (320g)
  • 3dl double cream
  • 4 eggs
  • 100g sugar
  • 1dl water
  • Cornflour and milk as needed
  • Oil for greasing

Method

  1. Soak the gelatine sheets in cold water. Roughly break up the biscuits. Grease a mould with oil.
  2. Pour the condensed milk into a bowl. Melt the gelatine sheets without letting them boil, and add to the condensed milk, beating constantly.
  3. Whip the cream to firm peaks. Separately, beat the egg whites to stiff peaks. Add the cream to the condensed milk, beating constantly, then add the whites and fold in carefully. Finally, add the biscuits, fold in well, pour into the mould and refrigerate until set.
  4. In a saucepan, combine the egg yolks with sugar and water, mix well and cook over heat, stirring constantly until thickened. Remove from heat, place in a bowl, stir and leave to cool.
  5. When ready to serve the semifreddo, cover with the egg custard and sprinkle with crushed biscuits or other decoration to taste (I used sliced almonds).