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ROMEU AND JULIET PIE
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
8 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- cornstarch biscuit300 g
- butter100 g
- Clara1 unit(s)
- unflavored gelatin24 g
- hot water100 ml
- condensed milk1 can(s)
- from sour cream without the whey1 can(s)
- sugar2 tablespoon
- Pinch of salt1 to taste
- chopped Minas cheese250 g
- grated parmesan cheese,100 g
- Guava250 g
- cold water150 ml
- Grease a 24cm diameter and 6cm high removable rim pan with just a little oil.
- Grind the biscuit in a blender until it forms a crumb.
- Mix the butter and the whites well until you get a very homogeneous mass.
- Forre the bottom and side of the form with this dough, about 5 cm in height, cut the ends so that it is straight, take it to the oven preheated to 180° for about 5 minutes.
- Remove from the oven and let cool.
- Dissolve the gelatin in 100 ml of hot water, beat the condensed milk, the cream, the sugar, the salt, the chopped Minas cheese, the grated Parmesan cheese and the gelatin in a blender until creamy.
- Pour the filling into the mold and place in the fridge for about 2 hours until firm.
- Take the chopped guava and the water over low heat, stir until it starts to melt completely and form a dense cream, let it cool, after it cools, place it on the pie and in the fridge for about 2 hours to firm it up.
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