Sweet of condensed milk with wafer

2013-12-26
  • Servings : -
  • Prep Time : 15m
  • Cook Time : 0m
  • Ready In : 6:20 h
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

 
A sweet with excellent presentation, very simple to prepare, confectioned with condensed milk, grinded biscuits, gelatin sheets, liquid caramel, milk and whipping cream, garnished with raspberries.

Ingredients

  • 4 unflavored gelatin sheets
  • 397 grams / (14 ounces) condensed milk
  • 1 tablespoon liquid caramel
  • 50 ml / (3 1/3 tablespoons) milk
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) heavy whipping cream
  • 1 tablespoon sugar to beat the cream
  • 100 grams / (3 1/2 ounces) marie biscuits (or other wafers)
  • Raspberries for garnish

    Directions

    Step 1


    1. Grind the wafers in a blender and set aside.

    Step 2


    1. Place the gelatin sheets in a bowl with water about four minutes. Drain them well and bring them to the microwave about 15 seconds to melt. Set aside.

    Step 3


    1. Place the whipping cream package at least 20 minutes in the fridge. Beat the cream with a tablespoon of sugar until well stiff.

    Step 4


    1. In a bowl place the condensed milk along with the liquid caramel, the milk and mix well with a wire whisk. Then, add the melted gelatin and stir. Finally, wrap carefully the whipped cream in the mixture.

    Step 5


    1. In individual bowls, place a layer of the cream, a layer of grated wafer and finally, another layer of cream (set aside a bit of wafer for garnish). Bring to fridge overnight.

    Step 6


    1. Remove from fridge and garnish with grated wafer and raspberries.
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Leave a Reply

Your email address will not be published. Required fields are marked *