Ingredients
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FOR THE BASE
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1 box 250 gr
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130 g butter
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FOR THE CREAM
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1 liter of fresh whole milk
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4 yolks
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2 egg whites
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190 gr sugar
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100 g cream Cornflower
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2 2 vanilla sticks
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FOR THE GARNISH
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250 gr strawberries
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2 kiwi
Directions
Steps
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1
Done
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We take a round base with removable edges and place our cookies after we have crushed them well in the multi. |
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2
Done
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We add the butter after first melting it in the microwave and incorporate it into the cookies. We spread them well all over the base of the form. |
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3
Done
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We open the vanilla in the middle and take out the inside and put it in a bowl. |
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4
Done
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In a saucepan we put the milk on the fire to boil along with the outside of the vanilla to give it all its aroma |
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5
Done
9-10 minutes
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Meanwhile, we add the vanilla, yolks, egg whites and sugar to the same bowl. Beat them with the mixer until they are homogenous for about 7 minutes. Add the sifted cornflower and continue beating for another 2-3 minutes. |
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6
Done
20-25 minutes
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We remove the milk from the heat, gradually add the cream and mix well to make a mixture. Put the pot on low heat and stir slowly for about 20-25 minutes our cream patiently until firm. |
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7
Done
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We take our form that we have already layered our cookies and we pour the cream. Leave to cool and put it in the fridge for at least 4 hours. |
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8
Done
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HOW TO MAKE SWEET SCULPTURETo make a design in our dessert, and to make the fresh fruits look like they are standing in cups, we use 5 glasses with a small spout in the base before pouring the cream. |
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9
Done
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Then pour the cream, leave to cool without taking them out and put them in the fridge just like that. |
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10
Done
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It is good to cover our cream with a foil to keep it fresh. |
