Share
- Ingredients
- Recipe
- Condensed milk1 can(s)
- Milk200 ml
- Gems3 unit(s)
- Colorless gelatin2 teaspoon
- Water2 tablespoon
- Whipped cream200 g
- Sour cream1 can(s)
- Chopped semisweet chocolate100 g
- Maizena Biscuit12 unit(s)
- Calypso Biscuit to taste
- Light cream: In a medium saucepan, mix the condensed milk, milk, yolks and bring to the boil, stirring constantly until it boils.
- Dissolve the gelatin in 2 tablespoons of water in a bain-marie, mix it with the light cream and let it cool. Beat the whipped cream and add to the light cream and refrigerate until it thickens.
- Chocolate cream: Heat the cream in a bain-marie and add the chocolate. Stir until melted and form a smooth cream.
- Assembly: Line the bottom of a round shape with removable bottom with plastic wrap. Place the cornstarch cookies at the bottom and calypso sides.
- Pour the light cream and take it to the freezer for 4 hours, covered with aluminum foil, then spread the chocolate cream and return to the freezer to harden and then take it to the fridge for 3 hours before serving.
Did you like this recipe?
You may also like
middle of the wing
Carrot Cake
By
Dutch pie
By
Shredded beef with broccoli piamontese rice