🇧🇷 Receitas de Pai
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Easy and delicious Christmas dessert made in a trifle dish with layers of white cream, chocolate cream, and Sonho de Valsa bonbons.
Recipe Video
Ingredients
- 200g de High-Quality Chocolate (Nobre/Couverture)
- 100g de White Chocolate
- 1carton de Heavy Cream
- 1can de Sweetened Condensed Milk
- 2unit de Egg Yolk
- 1tablespoon de Vanilla Extract
- 2tablespoons de Cornstarch
- 700ml de Milk
- 20unit de Sonho de Valsa Bonbons
- Ladyfingers (Sponge Cookies)Substitui por: Biscoito Maisena
- 200ml de Whipped Cream (for topping)
Instructions
If using cornstarch, first mix it with the sweetened condensed milk over low heat until completely dissolved.
Dica: It's best to mix the cornstarch into the sweetened condensed milk before turning on the heat.
Add the two egg yolks (membrane/chalazae removed, if preferred) to the sweetened condensed milk and cornstarch mixture.
Dica: The presenter removed the membrane from the yolks; optionally, prick the yolks before adding them.
Add the heavy cream, vanilla extract, milk (700 ml), and mix well.
Dica: The remaining milk was added at this point.
Cook the mixture over heat until the cream thickens and reaches a creamy texture, but is not too firm.
Dica: Prefer a slightly looser cream so the trifle stays moist.
Divide the cooked cream into two equal parts (in separate bowls).
In one half of the cream, incorporate the 200g of high-quality chocolate (and the 100g of white chocolate, if mixing it into the first base) to form the chocolate cream, stirring until completely melted.
Dica: Do not use compound coating (hydrogenated chocolate), as it is not ideal for creams.
Roughly chop about 10 Sonho de Valsa bonbons to mix into the chocolate cream, and allow both creams to cool slightly so they don't melt the bonbons during assembly.
Dica: Cooling is important to maintain the structure of the bonbons.
Begin assembling the trifle with a layer of the white cream.
Arrange half of the chopped Sonho de Valsa pieces (whole or halved, visible in the dish) over the white cream.
Dica: Placing the bonbons visibly in the dish serves as a visual garnish.
Quickly dip the ladyfingers in milk and layer them over the bonbons.
Dica: The dipping in milk should be very quick, just a quick dip.
Add a thinner layer of chocolate cream over the ladyfingers so they don't sink.
Dica: This chocolate cream tends to firm up more once chilled.
Repeat the layer of dipped ladyfingers and add more chopped Sonho de Valsa pieces.
Cover with the remaining white cream, ensuring it is spread evenly.
Reintroduce another layer of dipped ladyfingers and cover with the remaining chocolate cream, finishing by arranging the rest of the visible (cut) bonbons on top.
Dica: Make sure the creams are cold so the chocolate coating on the bonbons doesn't melt.
Refrigerate the trifle to set for one day, if possible, so the flavors meld together.
Dica: It is ideal to prepare this the day before consumption so the cookies soften nicely.
At the time of serving, whip the cold heavy cream (200 ml) until it reaches a creamy, but firm, consistency.
Dica: Do not whip to very stiff peaks; aim for a creamier whipped cream.
Top the entire dessert with the whipped cream, smoothing the surface with a spoon for a finished look.
Dica: Allow the whipped cream to lightly coat the sides of the dish for a more appetizing appearance.
Garnish by sprinkling the remaining grated Sonho de Valsa over the top and positioning two whole bonbons for decoration.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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