Protein skyr mango lime semifreddo

Ingredients

For 1 serving

• Skyr150 g
• Mango100 g
• Egg whites40 g
• Lime juice10 ml
• Lemon zest1 g
• Stevia2 g

Contains: lactose, eggs,

Method

1. Peel the mango and cut the flesh away from the stone; blend half of it with the skyr, lime juice and stevia to a smooth cream.
2. Whisk the egg whites with an electric mixer to stiff peaks, until they stay put when the bowl is tipped upside down; since they stay raw, use pasteurised egg whites from a carton.
3. Fold the whites into the mango cream in 2–3 additions, gently lifting from the bottom so they don't deflate.
4. Pour into a small mould lined with cling film and freeze for 3 hours, until solid; take it out 10 minutes before serving to soften.
5. Turn out the semifreddo and serve with the remaining mango, diced, and the grated lemon zest.