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Tempo de preparo

1 hour(s)


8 servings

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Before serving, remove from the freezer for 30 minutes.

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