The coffee is so versatile that we can consume both cold and hot and this is a good option to enjoy a cold dessert in summer, besides being simple to make.
Learn more about Adalid Blanco
Ingredients8 portions
Preparation
Separate the cookies and remove the cream from the center of the same, then crush the cookies until they are pulverized.
Melt the butter stick and pour over the ground cookies to obtain a pasty mixture. Place it in the bottom of the mold where you will make the pie and refrigerate it while preparing the filling.
In a bowl place the cheese (temper the cheese to make it easier to undo the lumps), the half cream, the condensed milk, the cream of the cookies and beat until the lumps of the double cream cheese are broken.
Dilute the two tablespoons of soluble coffee in 1/4 cup of water and add to the previous mixture, mix again.
Hydrate the grenetine in 1/4 cup of cold water, and put it in the microwave for 10 seconds and shake it again for 10 seconds, stir again and if there are still lumps, add another 10 seconds (do not exceed 30 seconds because if it boils already it will not work).
Add the grenetina and mix very well again.
Remove the cake pan from the refrigerator and pour the mixture. Refrigerate for three hours.
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