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Mexican Strawberry and Nutella Palette
🇧🇷Brazil
•View in original language
(Português)
9 hour(s)
5 servings
Larissa Barbosa
@cozinhadestemida- Ingredients
- Recipe
- Whole or skimmed milk120 g
- Fresh cream125 g
- Vanilla bean1/2 unit(s)
- Refined sugar90 g
- Strawberries250 g
- Hazelnut cream (Nutella)100 g
- Dark chocolate75 g
- Coconut oil15 g
- Almonds and rice sprinkles for garnish to taste
- Heat the milk and cream with the open vanilla bean (you can replace it with 1 teaspoon of vanilla extract) for 3 minutes over low heat, stirring constantly.
- In a blender, beat this heated mixture (without the fava beans), 200 g of the strawberries and the sugar until homogenized.
- Pour the liquid into the palette molds (you can find it for a good price on the Plasútil website), cut the leftover strawberries into thin slices and distribute between the molds. Reserve some of the cream for step 5.
- Place in the freezer for 4 hours.
- Remove from the freezer, fill the filling space with the hazelnut cream, finish with the rest of the strawberry cream and let it set for at least 4 more hours in the freezer.
- Next to unmould, take the chocolate to melt in a bain-marie or microwave, along with the coconut oil.
- Place the shapes for 5 seconds in slightly warm water and unmold the palettes.
- Strip or dip the popsicles in this “magic” chocolate syrup. It will harden, forming a crispy crust on the palette.
- Decorate as you like and serve immediately. Enjoy your food!
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