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Nutella Biscuit Escondidinho
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
1 servings
Vívian Roberta
@vivianrobertanutri- Ingredients
- Recipe
- Condensed Milk2 unit(s)
- Sour cream2 unit(s)
- Milk550 ml
- Corn starch2 tablespoon
- Gems2 unit(s)
- Vanilla essence1 teaspoon
- Chocolate powder1 tablespoon
- Whipped cream1 unit(s)
- Nutella Biscuit200 g
- White cream (First layer) Condensed Milk - 1 unit Milk Cream - 1 pc Milk - 350 milliliters Corn Starch - 1 Tablespoon 2 gems Vanilla Essence - 1 Teaspoon
- White cream (First layer) 1. Put all the ingredients in the pan off the heat, mix well and bring to a low heat. 2. Stir all the time until it forms a firm cream (about 15min). 3. When it reaches the texture of a cream, remove from the heat and stir off the heat to cool and leave the cream smooth and shiny. 4. Pour the cream into a pyrex.
- (second layer) Spread the nutella cookies on top of the white cream and take it to the fridge.
- Chocolate Cream: (Third layer) Condensed Milk - 1 unit Milk Cream - 1 pc Milk - 200 milliliters 100% Chocolate Powder - 1 Tablespoon Corn Starch - 1 Tablespoon
- Chocolate Cream (Third layer) 1. Put all the ingredients in the pan off the heat, mix well and bring to a low heat. 2. Stir all the time until it forms a firm cream (about 15min). 3. When it reaches the texture of a cream, remove from the heat and stir off the heat to cool and leave the cream smooth and shiny. 4. Pour over the cookies and put in the fridge.
- (Fourth layer) 1. Beat the whipped cream until it reaches the point. 2. Place on top of the white cream and freeze again.
- Decoration It can be a little xerém (crushed cashew nuts) on top of whipped cream or chocolate shavings.
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