🇧🇷 Chef Léo Oliveira
@
Easy and creamy recipe for individual-serving powdered milk trifle, ideal for selling.
Recipe Video
Ingredients
- 150g de Powdered milk (Nido)
- 2cans de Sweetened condensed milk
- 400g de Heavy cream
- 400g de Cream cheeseSubstitui por: creme de queijo
- 200g de Marie cookies (or similar plain tea biscuits)
- Milk (for moistening)
- 300g de Chocolate (for ganache)Substitui por: chocolate fracionado
- 200g de Heavy cream (for ganache)
- White chocolate opcional
- Whipped cream topping opcional
- Strawberry or cherry opcional
Instructions
In a stand mixer, add the cream cheese, powdered milk, and heavy cream, mixing lightly to combine.
Dica: It's important to mix well to dissolve the ingredients thoroughly and avoid lumps.
Add the sweetened condensed milk to the mixture and continue beating on low speed for about 3 minutes, ensuring the cream becomes smooth.
Dica: If preferred, you can use a blender to guarantee a homogeneous texture.
Transfer the cream to a saucepan and cook over medium heat, stirring constantly until it thickens to the consistency of a smooth cream, pulling away from the bottom of the pan.
Dica: Do not use very high heat. The process is fast, and the cream should not boil vigorously.
Remove the cream from the heat and let it cool slightly before starting assembly.
Begin assembling the trifle cup by placing a base layer of the warm milk powder cream.
Dica: The individual cup with a dome lid is ideal for selling, being economical and attractive.
Quickly dip the Marie cookies into the milk and place them over the layer of cream.
Dica: You can include extra layers of fruit or ganache if you wish to vary the flavor.
Repeat the layers of cream and moistened cookies until the cup is filled, reserving space for the final topping.
Prepare the dark ganache by heating the chocolate (compound or pure) until completely melted. Then, mix it with the heavy cream until you achieve a creamy topping.
Dica: If using pure chocolate, no tempering is necessary. If desired, use a whisk to mix and slightly thicken.
Pour the dark ganache over the last layer of milk powder cream, spreading evenly with a spatula.
Refrigerate the trifle for at least one to two hours to allow the topping to set.
To decorate, prepare a white ganache (melted white chocolate with a little heavy cream) and drizzle stripes over the still pliable dark ganache.
Dica: The ganaches should be pliable to create the marbled effect.
Using a toothpick, drag lines alternating direction (up and down) across the stripes, forming the desired pattern.
Dica: If you want a different look, create the marbled design using dark ganache over the cream layer before adding the topping.
Decorate the edges with small dollops of whipped cream topping (keeping a distance from the rim so it doesn't scrape against the dome lid) and finish by adding strawberries or cherries, if using.
Dica: If using whipped cream topping, position the decoration more towards the center so it doesn't interfere when closing the dome lid.
Close the cups with the dome lids, ensuring they lock securely.
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Cuisine Type
brasileiraRequired Equipment
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