Recipe Helgsemla from Licor 43
Filling:
Put 0.5 dl of almonds in 3 tablespoons of Licor 43 and leave to rest for at least an hour. Chop and mix the liqueur-infused food into 100 g of almond mass, the inside cream from your rolls and a splash of milk.
The cream:
Stir 3 tablespoons of Licor 43 into 3 dl of whipped cream with a spatula.
The ice cream:
Mix 2 dl of icing sugar with 3-4 tablespoons of Licor 43 into a mixture. Pour the kristyre over the assembled semla and sprinkle chopped almonds over. Then let set and serve.
