SEMIFREDDO AL LIMONE

800 g lemons

1/3 cup of butter
2/3 cup of  sugar
2 Tbsp corn starch
3 1/2 oz of white chocolate
2 cups of fresh cream
6 oz of condensed milk
Lady fingers
Milk

Video from youtube

Preparation

Peel the lemons and cut into pieces. Put in a pot with butter and sugar.   Cook them for 8-10 minutes at low flame while crushing them with the fork to make the mixture uniform.  Add the sifted starch (corn or potato) Whip until it becomes dense and let cool.

Melt white chocolate and let cool.

Whip the cream until firm and then add the condensed milk.  Add the condensed milk and
white chocolate, previously melted and cooled.
Pour half of the whipped cream cream, condensed milk and white chocolate into a mold lined with transparent film, level it all and solidify it in the freezer for at least 20 minutes.
Pour all the lemon cream, which will be the middle layer and put in a freezer for another 20 minutes (the layers must solidify well).
Add a last layer of cream and create the base of our semifreddo with the Lady fingers soaked quickly in milk.
Place the semifreddo in a freezer for at least 8 hours before serving.