Strawberry cream
Ingredients:
- 2 tablespoons of cornstarch,
- 400 ml whole milk,
- 1 box of condensed milk,
- 1 box of cream,
- 4 tablespoons of nesquik,
- 1 tablespoon of butter/margarine.
Method of preparation:
In a pan, dissolve the cornstarch with a little milk, then add all the ingredients and bring to medium heat, stirring constantly so as not to burn. When the cream thickens and starts to make those thick pimples mark a minute, keep stirring and remove from the fire. Pour into a refractory of your choice, cover with plastic film and let it cool.
Chocolate cream
Ingredients:
2 tablespoons of cornstarch,
400 ml whole milk,
1 box of condensed milk,
1 box of cream,
4 tablespoons of cocoa powder 50% cocoa,
1 tablespoon of butter/margarine.
Method of preparation:
In a pan, dissolve the cornstarch with a little milk, then add all the ingredients and bring to medium heat, stirring constantly so as not to burn. When the cream thickens and starts to make those thick pimples mark a minute, keep stirring and remove from the fire. Pour into a refractory of your choice, cover with plastic film and let it cool.
Assembly:
For assembly we will need:
- 200 grams of strawberries, halved,
- 50 grams of chopped strawberries,
- 100 ml whipped cream beaten to peak point.
Pour a small amount of the chocolate cream onto a platter and spread it out. Place the halved strawberries around the entire platter with the inner part facing out. Pour the rest of the chocolate cream carefully so as not to remove the strawberries from their positions and leave the layer very uniform. Pour all the strawberry cream and spread it well. With the help of the pitanga nozzle and a pastry bag, make pitangas all over the surface of the dessert, leaving a small space in the center. Finish by placing chopped strawberries in the reserved space in the center of the dessert. Take to fridge for 2 hours.
