Delicious Carlota made with Vanilla Danette® Vanilla Custard and soletas cookies.
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Ingredients6 portions
Preparation
In a round cake mold, previously lined with aluminum foil, it accommodates soletas at the base and on the walls; reservation.
Blend the cream to beat with the sugar, the Vanilla Danette® Vanilla Custard and the previously hydrated and melted gelatin, until they are well integrated.
With a spatula add, in an enveloping way, the blackberries; pour this mixture in the center of the mold with soletas. Distribute perfectly with the spatula and place some blackberries on the surface.
Refrigerate for 1 hour or until firm. Remove from the mold, remove the foil and place on a plate and go.
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