Frozen desserts are the perfect choice for Christmas. This is because they bring an ideal balance to the Christmas menu, contrasting with the heavier dishes typical of dinner. In addition to pleasing a variety of palates, its presentation, often colorful and elegant, adds a special charm to the festive table. So, below, check out 7 cold dessert recipes for Christmas!

Lemon Pie

Ingredients

Massa

• 200 g cornstarch biscuit
• 100 g melted butter

Filling

• 395 g of condensed milk
• 200 g of cream
• 1/2 cup of juice lemon

Coverage

• 2 egg whites
• 4 tablespoons of sugar
• Juice of 1/2 lemon
• Lemon zest to taste

Preparation mode

Massa

Grind the cookies in a blender or processor until they become fine crumbs. Mix the butter with the cookies until it forms a moist, moldable dough. Line a springform pan with the dough, pressing well on the bottom and sides. Place in a preheated oven at 180°C for 10 minutes and set aside.

Filling

In a bowl, mix the condensed milk, cream and lemon juice. Stir well until you obtain a consistent cream. The lemon juice will make the cream set naturally. Pour the cream over the cold dough and smooth it with a spatula. Book.

Coverage

Using a mixer, beat the egg whites until stiff. Add the sugar little by little, beating until it forms a shiny meringue. Add lemon juice for flavor. Place over the filling in the dough and spread, forming peaks with a spoon. Decorate with lemon zest and refrigerate for at least 3 hours before serving.

Strawberry Pave

Ingredients

• 395 g of condensed milk
• 2 tablespoons cornstarch
• 500 ml of milk
• 2 egg yolks, sifted
• 1 teaspoon of vanilla essence
• 200 g of cream
• 340 g cornstarch biscuit
• 1 cup of milk to moisten the cookies
• 2 cups of tea strawberry sliced
• 200 ml fresh cream
• 2 tablespoons of sugar
• Whole strawberries to decorate

Preparation mode

In a container, dissolve the cornstarch in the milk. In a pan, mix the condensed milk, cornstarch dissolved in milk, egg yolks and vanilla essence. Cook over medium heat, stirring constantly, until it thickens and becomes a smooth cream. Remove from heat, stir in the cream and let cool.

In a medium ovenproof dish, make a layer of biscuits moistened with milk. Cover the cookies with a layer of cream and scatter sliced ​​strawberries on top. Repeat the layers until you finish the ingredients, finishing with the cream. Book. Using a mixer, beat the fresh cream with the sugar until it reaches firm peaks. Spread the whipped cream over the pavé, smoothing it or creating peaks with a spoon. Decorate with whole strawberries. Refrigerate the pavé for at least 4 hours before serving.

Dutch cake

Ingredients

• 200 g cornstarch biscuit
• 100 g melted butter
• 130 g of biscuits with topping chocolate
• 395 g of condensed milk
• 400 g of cream
• 250 g de cream cheese
• 1 teaspoon of vanilla essence
• 24 g unflavored colorless gelatin
• 5 tablespoons of water to hydrate the gelatin
• 200 g of milk chocolate

Preparation mode

Grind the cornstarch cookies in a blender or processor until crumbly. Mix with melted butter until it forms a wet dough. Line the bottom of a removable mold with the dough, pressing well. Place chocolate-covered cookies around the pan. Reserve in the refrigerator. Using a mixer, beat the cream cheese with the condensed milk and vanilla essence until obtaining a homogeneous cream.

Add 200 g of cream and mix gently. In a container, hydrate the gelatin with water and heat in the microwave for 15 seconds until dissolved. Then incorporate it into the cream. Pour the cream over the base and refrigerate for 4 hours or until set. In a container, melt the chocolate in the microwave for 30 seconds. Mix the rest of the cream until it forms a shiny ganache. Spread the ganache over the already firm cream and return to the fridge for another 2 hours. Serve then.

Tiramisu

Ingredients

• 3 egg yolks
• 3 tablespoons of sugar
• 250 g mascarpone cream
• 200 g of cream
• 200 g champagne biscuit
• 1 cup of tea café strained
• 2 tablespoons coffee liqueur
• Cocoa powder for sprinkling

Preparation mode

In a mixer, beat the egg yolks with the sugar until it forms a light, thick cream. Add the mascarpone cream and beat until well combined. Using a spatula, gently mix the cream, leaving the cream homogeneous. In a deep plate, mix the coffee with the liqueur. Quickly dip the champagne biscuits in the coffee, one at a time, to prevent them from becoming too soggy.

Arrange a layer of cookies at the bottom of a baking dish. Cover the cookies with a layer of cream. Repeat the layers, finishing with the cream on top. Sprinkle cocoa powder over the last layer using a sieve. Refrigerate for at least 4 hours. Serve then.

Candy on the platter

Ingredients

• 395 g of condensed milk
• 2 tablespoons cornstarch
• 500 ml of milk
• 1 teaspoon of essence vanilla
• 400 g of cream
• 200 g chopped strawberries
• 200 g semi-sweet chocolate
• Chocolate shavings to decorate

Preparation mode

In a container, dissolve the cornstarch in the milk. In a pan, mix the condensed milk, cornstarch dissolved in milk and vanilla essence. Cook over medium heat, stirring constantly, until it thickens and forms a smooth cream. Remove from heat, stir in half the cream and let cool. At the bottom of a baking dish, pour the cold white cream and spread it evenly. Distribute the chopped strawberries over the cream, covering the entire surface.

In a container, melt the chocolate in the microwave for 30 seconds. Mix the other half of the cream into the melted chocolate until you get a shiny ganache. Spread the ganache over the strawberries, covering the entire dish. Decorate with chocolate shavings and refrigerate for at least 3 hours before serving.

Sleeve Musse

Ingredients

• 2 chopped mangoes
• 395 g of condensed milk
• 200 g of cream
• 10 g the jelly colorless tasteless
• Water to dissolve the gelatin
• Chopped sleeve to decorate

Preparation mode

In a blender, blend the mango, condensed milk and cream until smooth. Hydrate the gelatin in water according to the instructions on the package. Add the dissolved gelatin to the blender mixture and beat until combined. Pour into individual glasses or a large ovenproof dish. Refrigerate for at least 5 hours, or until set. Decorate with chopped mango and serve immediately.

Panettone ice cream

Ingredients

• 2 cups of tea panettone chopped
• 395 g of condensed milk
• 200 g of cream
• 1 teaspoon of vanilla essence
• 1/2 cup of milk
• Orange zest

Preparation mode

In the blender, place the condensed milk, cream, milk, vanilla and half of the panettone. Beat until a homogeneous cream forms. Transfer to a container. Gently mix the remaining chopped panettone and orange zest. Cover and place in the freezer for 4 to 6 hours, stirring every 1 hour for the first 3 hours to avoid ice crystals. Serve then.