Press Release / Cornstarch
If the traditional version is already irresistible, how about then prepare a trifle with different types of chocolate? Check and write down the recipe that combines dark chocolate and white and is ready to serve in just over two hours. The amount of ingredients serves 5 people.
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- 1 cookie champagne-type package
- half cup (tea) corn starch
- 3 cups (tea) of milk
- half a cup (tea) sugar
- 100 g semisweet chocolate
- 100 g of crushed white chocolate
- 2 egg whites
- 7 tablespoons () sugar
To moisten the biscuits
- 1 cup (tea) of milk
- 1 tablespoon () Cocoa liquor
- white and dark chocolate coarsely chopped
Method of preparation
1 - In a large saucepan, dissolve cornstarch in milk, add sugar and stir over medium heat, stirring, until the mixture thickens. Cook for 2 minutes, stirring constantly.
2 - Remove from heat and divide the cream into two parts.
3 - With the still hot cream, add dark chocolate to the first part and the white chocolate, the second part. Mix each part until the chocolate melts. Reserve.
4 - In a small saucepan, add the egg whites and sifted sugar. Bring to low heat, stirring, for 3 minutes until the sugar dissolves, taking care not clear cooking.
5 - Take cover the hot mixer and beat on high speed until cool and form a foam.
6 - In a small bowl, make alternating layers with cream semisweet chocolate booked, lightly moistened biscuits in milk mixture and liquor, white chocolate cream, biscuits, dark chocolate and cream crackers again.
7 - Finish with the coverage and garnish with the chopped chocolate. Repeat with the remaining ingredients in the other four bowls.
8 - Refrigerate for 2 hours or until firm. Serve at once.
* Recipe courtesy cornstarch