Ice Cream Dessert with Fresh Myzithra & jam

INGREDIENTS

For a dessert form~ 35x12

180gr savory cookies 13-15 pieces

500gr jam/preserve watermelon (or one of your choice)

500gr Fresh Myzithra Kalogeraki

600ml milk cream 35% fat

6 spoonfulls powdered sugar

2 vanillas (powder)

zest of 1/2 lemon

IMPLEMENTATION

In a bowl whisk (in mixer) the 200ml of milk cream to whipped cream.

In another bowl whisk (in mixer) grated (with hands) the Fresh Myzithra Kalogeraki, 400ml milk cream, vanillas and powdered sugar until you have a smooth cream.

Than add the whipped cream in the mixture and gently stir until both mixtures become smooth. Add the zest of lemon and again stir genlty.

Put a membrane in the dessert form/pan (let the membrane outside the form in order then to cover the top of it)

Empty the syrup of the jam/preserve in a bowl, dip the savory cookies in the syrup (both sides) and put them in the bottom of the form/pan. Cover the bottom and then add a second layer of savory cookies.

Keep a bit of syrup for serving.

On top of savory cookies add the cream we have prepared.

Cover it with the membrane (stick it on the top of the cream).

Put for 3 hours in the freeze and then for 6-7 hours in fridge. Alternatively, leave it all night in the fridge or only in freeze if you want to keep it as an ice cream.

If you keep it in freeze as an ice cream, leave it for a few minutes to room temperature (to be able to cut it) and serve with the jam/preserve you prefer (here we choose watermelon) on top and the syrup you kept earlier.

Cut in slices and enjoy!