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- Ingredients
- Recipe
- Milk400 ml
- Corn starch1 tablespoon
- Can of condensed milk1 unit(s)
- Gem1 unit(s)
- Box of sour cream2 unit(s)
- Cornstarch Cracker Pack2 unit(s)
- Milk to soften the cookies1 cup
- Milk chocolate200 g
- In a pan add the 400ml milk, the Maizena (corn starch), the condensed milk, the yolk, the cream and the vanilla essence. Mix and cook over medium heat, stirring constantly. Stir until it thickens and starts to pull away from the bottom of the pan. Remove from heat, transfer to a bowl and wait for this cream to cool completely. Reserve. Dip the Maizena cookies into the milk, quickly so they don't get soaked. Then, place them in a glass dish or tray (20x20cm), leaving one next to the other, forming a layer. Spread a layer of cream on top of these cookies. Keep doing this process until you finish with the cream on top. In a saucepan, pour the cream and place over medium heat. When it starts to boil, turn off the heat immediately. Add the milk or semisweet chocolate and stir until completely melted and form a ganache. Pour this ganache over the last layer of cream and spread evenly. Place in the fridge and leave for 3 hours.
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