The Best Dessert I Made This Year
Into a saucepan with the heat still off, add the butter, the condensed milk, the white chocolate, the packs of table cream and the vanilla essence. Turn the heat on medium and mix until it slightly thickens.Transfer all this cream to a bowl that can go in the freezer and leave it there for 1 hour - the cream must be well-chilled.Meanwhile, crush the cornstarch biscuits using a blender or food processor and transfer these biscuit crumbs to a glass dish. Add the melted butter and mix well, spread this mixture all over the bottom of the dish until flat. Bake in a preheated oven at 200°C (392°F) for 15 minutes.Take the cream out of the freezer and whip it with a mixer at maximum speed for 5 minutes.Add the chocolate covered biscuits around the edges of the glass dish, pour all of the whipped cream in the glass dish, cover it with plastic wrap and let it chill in the fridge for at least 6 hours.Make the ganache and pour it on top of the dessert.Serve.
Ingredientes
- 1 Packet of Corn Starch Biscuits (100g)
- 50g of Butter or Margarine
- 1 Packet of Chocolate Covered Biscuits (130g)
Filling
- 100g of Butter or Margarine
- 1 Pack of Condensed Milk (395g)
- 1 Teaspoon of Vanilla Essence
- 3 Packs of Table Cream (200g each)
- 100g of White Chocolate
Ganache
- 180g of Semisweet Chocolate
- 1 Pack of Table Cream (200g)
Modo de Fazer
Into a saucepan with the heat still off, add the butter, the condensed milk, the white chocolate, the packs of table cream and the vanilla essence. Turn the heat on medium and mix until it slightly thickens.
Transfer all this cream to a bowl that can go in the freezer and leave it there for 1 hour - the cream must be well-chilled.
Meanwhile, crush the cornstarch biscuits using a blender or food processor and transfer these biscuit crumbs to a glass dish. Add the melted butter and mix well, spread this mixture all over the bottom of the dish until flat. Bake in a preheated oven at 200°C (392°F) for 15 minutes.
Take the cream out of the freezer and whip it with a mixer at maximum speed for 5 minutes.
Add the chocolate covered biscuits around the edges of the glass dish, pour all of the whipped cream in the glass dish, cover it with plastic wrap and let it chill in the fridge for at least 6 hours.
Make the ganache and pour it on top of the dessert.
Serve.
