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Dutch pie
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Sayonara Alves
@alves_sayonara- Ingredients
- Recipe
- Cornstarch Biscuit200 g
- Margarine5 tablespoon
- Calypso Biscuit16 unit(s)
- Sour cream200 g
- Condensed milk395 g
- Vanilla Essence1 tablespoon
- Corn starch2 tablespoon
- Whole milk400 ml
- Colorless gelatin6 g
- Whipped whipped cream200 ml
- Noble semi-sweet chocolate200 g
- Cream: Dissolve the cornstarch in a little milk in a pan. After dissolving add the rest of the milk, half (100gr) of the cream, the condensed milk, 1 tablespoon of margarine and the vanilla essence. Mix everything on low heat until the cream is homogeneous and the starch cooks well. Remove from heat and add the gelatin dissolved in filtered water. Reserve until it reaches room temperature.
- Biscuit base: Add the remaining 4 tablespoons of ointment point margarine to the crushed biscuit and mix. Put the mixture on the platter that will be served the pie, press well and let it be smooth. On the sides of the platter, add the Calypso cookies with the chocolate part out. Reserve.
- After the cream reaches room temperature, add the whipped cream to the cream and mix until smooth. Place the cream on the platter with the base and set aside.
- Melt the semisweet chocolate with the cream in the microwave every 30 seconds, mixing in between until you get a smooth and homogeneous cream.
- Add the ganache to the pie and let it cool down a bit outside the fridge. Decorate as you like. After cooling, cover with plastic wrap and refrigerate for 3 to 5 hours.
- Note: I usually let it freeze overnight to get very consistent. They can be assembled individually.
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