Whip the cold custard cream with lactose-free milk (for about 4 minutes). At the same time, bring the cream to the boil and pour it over the Terravita Milk Coating. After 2-3 minutes, blend and create a ganache. Add it immediately to the previously prepared cream. Mix everything thoroughly and transfer the liquid form to a clean container. Place in a refrigerator at about 5°C for 12 hours. After this time, whip the cream for about 2 minutes until you obtain a glassy, ​​very fluffy cream. Then reduce the mixer speed to low and gently pour in the alcohol. Mix for a few more seconds.