Brazilian Cream on Condensed Milk and Lemons Recipe
It turns out that in Brazilian desserts and pastries it is used even more often! Here is an example of a favorite Brazilian cream, which, I think, can be useful to anyone who does not count calories and is not afraid of sweet!
That's all the products for the cream and dessert: condensed milk, lemons, cream and crumbly dry cookies.
Cream and condensed milk should be cooled.
In a high capacity pour the can of condensed milk. Then the same amount of cream (empty jar of condensed milk here - measuring Bank). Beat.
Then in a separate Cup squeeze the juice of 1 lemon. Add to the mixture and beat well. Try on acid. Add the juice of the second lemon. Try. I added the juice of 3 lemons, but it's your choice. And lemons everywhere different acidity.
The cream thickens quickly, but in order to reach the condition, it is recommended to put it in the refrigerator.
To prepare a quick dessert, I took a pack of cookies and put it in a plastic bag. Then rolling pin "rolled" this package a couple of times to crumble cookies.
Option 1: put the bottom of the form a layer of cookies and cream on top.
(It was recommended to refrigerate for 4 hours for impregnation.)
Option 2: (I liked it more) spread layers-a layer of cookies, a layer of cream, etc.
Option 3: put the cream in the freezer and you will get ice cream!
Option 4: adding cream cheese, "Philadelphia" or grated cottage cheese, you will get a wonderful cottage cheese cream, cheesecake base without baking, etc.
Dessert is best served in miniature portions to a Cup of unsweetened coffee!