Esponjado de maracuyá
Directions
- 1Add 1L of milk cream and 900ml of milk to a blender or bag.
- 2Beat it at speed until it generates oxygen.
- 3While beating, dissolve two sachets of unflavored gelatin in 5 times its weight in warm water.
- 4Remove the seeds from the passion fruit to yield one and a half cups of pulp.
- 5Slowly incorporate the passion fruit pulp into the milk mixture.
- 6Make the base with crushed cookies, passion fruit pulp, and melted butter.
- 7Press the base firmly to the bottom of the mold.
- 8Refrigerate for half an hour.
- 9After 4 hours in the refrigerator, the dessert is ready.
Ingredients
- 1 L leche crema
- 900 ml leche condensada
- 1.5 taza pulpa maracuyá
- 220 gr galleta dulce
- 2 sachets gelatin unflavored
- 5 times its weight water
- melted butter
- 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.
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