The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.
Recipe information
Total Time
4 hr
Yield
Makes 6 servings
Ingredients
For Watermelon Sorbet:
For Lime Semifreddo:
Equipment:
Preparation
Make watermelon sorbet:
Step 1
Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
Step 2
Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
Step 3
Add sugar, juice, and tequila to purée and blend 30 seconds.
Step 4
Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
Make lime semifreddo:
Step 5
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
Step 6
Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
Step 7
To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
Recipe notes
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