200 g milk biscuit (chocolate flavor – no filling)
60 g of melted butter
1 can of condensed milk
10 tablespoons of lemon juice
lemon zest to decorate
Method of preparation:
Whisk the cookies in the food processor until they form a fine crumb.
Transfer to a bowl and pour the melted butter, mix well forming a wet farofinha.
Line molds with the bottom and sides with this clay, leaving it very uniform. Take it to the freezer.
In the meantime, take a bowl and mix the condensed milk with the lemon juice until slightly consistent.
Take the molds from the freezer and pour the cream. Return to the freezer and leave there until firm.
Garnish with lemon zest and serve next. Enjoy!