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Dutch pie

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

60 min(s)

Porções

12 servings

BEATRIZ ROCHA

@biaresende
  • 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
  1. Light cream: In a medium saucepan, mix the condensed milk, milk, yolks and bring to the boil, stirring constantly until it boils.
  2. 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.
  3. Chocolate cream: Heat the cream in a bain-marie and add the chocolate. Stir until melted and form a smooth cream.
  4. Assembly: Line the bottom of a round shape with removable bottom with plastic wrap. Place the cornstarch cookies at the bottom and calypso sides.
  5. 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.

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