Prepare this quick and easy cold cake made of cookies and filled with vanilla and lemon pastry cream, covered with delicious melted chocolate; this soft dessert will delight your senses and everyone will love it.
1 cup granulated sugar, for pastry cream, half for the milk half for blanching the yolks
1 cup cornstarch, for pastry cream
8 cups cow's milk, for pastry cream
1 tablespoon lime zest, for pastry cream
2 tablespoons vanilla essence
2 envelopes unflavored gelatin powder, (7 g each) hydrated and melted
2 cups bittersweet chocolate, melted, for the topping
1/4 cups honey, for topping
1/2 cups whipping cream, warm for the topping
María cookies
Preparation
50 mins
20 mins
Low
In a bowl, beat the yolks with half of the sugar until they become lighter in color and fluffier, add the cornstarch and continue beating until incorporated, set aside.
Heat a small pot with the milk and half of the sugar, the lemon zest, and the vanilla extract. Add a little of the warm milk to the yolks to temper them, mix, and pour the yolks into the pot. Cook while stirring constantly until it thickens. Remove from the pot and set aside in a bowl, add the gelatin and mix well until incorporated.
In a bowl, mix the chocolate with the whipping cream and the honey, blend until the ingredients are incorporated. Set aside.
In a glass container, place the cookies and pour the pastry cream, repeat until the mold is full. Refrigerate until set, remove from refrigeration and cover with the chocolate mixture. Refrigerate again, cut, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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