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- Ingredients
- Recipe
- Condensed milk395 g
- Maizena60 g
- Milk840 ml
- Vanilla essence1 tablespoon
- Eggs4 unit(s)
- Chocolate powder50 g
- Sugar150 g
- Sour cream120 g
- Champagne Biscuit300 g
- yellow cream: In a pan, mix the condensed milk, the cornstarch dissolved in 720ml of milk, the vanilla and 4 egg yolks. Stir until it boils and thickens. Pour into a pyrex and cover with cling film until cool.
- Chocolate syrup: Mix the chocolate powder, 75g of sugar and 120ml of milk in a pan, bring to the boil, stirring until it boils. Let it cool and dip the champagne biscuits in the syrup and cover the yellow cream.
- white cream: Place 4 egg whites in a mixer and beat until stiff peaks, add 75g of sugar gradually with the mixer on. Turn off the mixer and mix in the cold, whey-free cream. Place over the cookies and place in the freezer for 6 hours.
- Before serving, remove from the freezer for 30 minutes.
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