Esponjado de maracuyá

270 mins
Serves 1
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Directions

  1. 1Add 1L of milk cream and 900ml of milk to a blender or bag.
  2. 2Add 1L of milk cream and 900ml of milk to a blender or bag.
  3. 3Add 1L of milk cream and 900ml of milk to a blender or bag.
  4. 4Beat it at speed until it generates oxygen.
  5. 5Beat it at speed until it generates oxygen.
  6. 6Beat it at speed until it generates oxygen.
  7. 7While beating, dissolve two sachets of unflavored gelatin in 5 times its weight in warm water.
  8. 8While beating, dissolve two sachets of unflavored gelatin in 5 times its weight in warm water.
  9. 9While beating, dissolve two sachets of unflavored gelatin in 5 times its weight in warm water.
  10. 10Remove the seeds from the passion fruit to yield one and a half cups of pulp.
  11. 11Remove the seeds from the passion fruit to yield one and a half cups of pulp.
  12. 12Remove the seeds from the passion fruit to yield one and a half cups of pulp.
  13. 13Slowly incorporate the passion fruit pulp into the milk mixture.
  14. 14Slowly incorporate the passion fruit pulp into the milk mixture.
  15. 15Slowly incorporate the passion fruit pulp into the milk mixture.
  16. 16Make the base with crushed cookies, passion fruit pulp, and melted butter.
  17. 17Make the base with crushed cookies, passion fruit pulp, and melted butter.
  18. 18Make the base with crushed cookies, passion fruit pulp, and melted butter.
  19. 19Press the base firmly to the bottom of the mold.
  20. 20Press the base firmly to the bottom of the mold.
  21. 21Press the base firmly to the bottom of the mold.
  22. 22Refrigerate for half an hour.
  23. 23Refrigerate for half an hour.
  24. 24Refrigerate for half an hour.
  25. 25After 4 hours in the refrigerator, the dessert is ready.
  26. 26After 4 hours in the refrigerator, the dessert is ready.
  27. 27After 4 hours in the refrigerator, the dessert is ready.

Ingredients

  • 1 L leche crema
  • 1 L leche crema
  • 1 L leche crema
  • 900 ml leche condensada
  • 900 ml leche condensada
  • 900 ml leche condensada
  • 1.5 taza pulpa maracuyá
  • 1.5 taza pulpa maracuyá
  • 1.5 taza pulpa maracuyá
  • 220 gr galleta dulce
  • 220 gr galleta dulce
  • 220 gr galleta dulce
  • 2 sachets gelatin unflavored
  • 2 sachets gelatin unflavored
  • 2 sachets gelatin unflavored
  • 5 times its weight water
  • 5 times its weight water
  • 5 times its weight water
  • melted butter
  • melted butter
  • melted butter
  • pineapple mixtures
  • pineapple mixtures
  • pineapple mixtures

Equipment

blenderbagfridge

Tips

  • Do not blend the seeds.
  • Make sure to spit the cookie base well to the bottom.
  • Combine passion fruit and pineapple.