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White Chocolate Pave! đ€©â„ïž
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
1 hour(s)
20 servings
Renato Meirelles
@renatomeirelles- Ingredients
- Recipe
- Box of condensed milk1 unit(s)
- Box of sour cream2 unit(s)
- Egg Yolks3 unit(s)
- Egg white2 unit(s)
- Corn starch2 tablespoon
- White chocolate bar1 unit(s)
- Cornstarch Biscuit Pack1 unit(s)
- Cow's milk500 ml
- Sugar1 tablespoon
- Vanilla essence2 tablespoon
- PREPARATION METHOD (cream): In a pan add the condensed milk, the cream, the yolks, the vanilla and the milk with cornstarch already dissolved in it.
- Stirring constantly, place over medium heat until it starts to boil and thickens.
- Turn off the heat and throw 2/3 of the chopped white chocolate bar into the cream and mix until melted. Reserve!
- METHOD OF PREPARATION (topping): In the mixer add the whites and beat until it reaches the snow point.
- (CHEEF TIP: Do you want to know the right point of the snow white? Just pick it up with a spoon and if it's consistent enough that you take it all at once and don't let go of the spoon, it's at the right point).
- Add the cream, sugar and vanilla.
- Stir with a crusty bread just enough to mix. Reserve!
- PAVE ASSEMBLY: In a rectangular pyrex dish or your preference, put a little cream on the bottom and spread.
- Make a layer of biscuit and go assembling.
- When complete, add another layer of cream and another layer of biscuit.
- Spread the coverage.
- Place in the fridge for at least 4 hours before serving.
- (CHEEF TIP: To decorate, you can grate white chocolate on top or chop it very fine, but leave it to decorate at the end, before serving. To give the cream time to set).
- Finish with the rest of the chopped chocolate.
- Enjoy your food!
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