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 everyone who does not count calories and is not afraid of sweets!
Servings
8
Cook Time
20minutes
Servings
8
Cook Time
20minutes
Ingredients
Instructions
  1. That’s all the products for cream and dessert: condensed milk, lemons, cream and crumbly dry cookies. Cream and condensed milk should cool down.
  2. Pour a jar of condensed milk into a high container. Then the same amount of cream (an empty condensed milk jar, here – a measuring jar). Beat. Then squeeze the juice of 1 lemon into a separate cup. Add to the mixture and whisk well. Try it on acid. Add the juice of the second lemon. Try. I added the juice of 3 lemons, but it’s up to you. And lemons are of different acidity everywhere. The cream thickens quickly, but in order to reach the condition, it is recommended to put it in the refrigerator.
  3. To make a quick dessert, I took a pack of cookies and put it in a plastic bag. Then use a rolling pin to “roll” this package a couple of times to crumble the cookies.
  4. Option 1: put a layer of cookies on the bottom of the mold, and cream on top. (For impregnation, it was recommended to put it in the refrigerator for 4 hours.)
  5. Option 2: (I liked it so much more) lay out layers – a layer of cookies, a layer of cream, etc.
  6. Option 3: Put the cream in the freezer and you will get ice cream!
  7. Option 4: by adding Philadelphia cream cheese or grated cottage cheese, you will get a wonderful curd cream, a base for cheesecake without baking, etc.
  8. Dessert is best served in miniature portions with a cup of unsweetened coffee!
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