Eduardo De Souza - Recipe скачать в хорошем качестве

Eduardo De Souza - Recipe

RECIPE Natas do Céu (Portuguese Heavenly Cream) Ingredients For the egg custard (doce de ovos): • 6 egg yolks • 120 g sugar • 120 ml water • 1 cinnamon stick • 1 piece of lemon peel For the cream layers (natas): • 300 ml heavy cream • 2 tablespoons powdered sugar • 9 egg whites • 120 g sugar For assembly: • 1 package of Maria biscuits, crushed Directions Egg Custard: 1. In a saucepan, boil the water with sugar, cinnamon stick, and lemon peel. 2. Once it boils, cook for 5 minutes. Turn off the heat and let it cool slightly. 3. Lightly beat the egg yolks with a fork, then slowly pour them into the sugar syrup, stirring constantly with a whisk. 4. Cook over medium heat, stirring, until it thickens slightly (it should remain a soft, porridge-like consistency). 5. Let it cool completely before using, so it doesn’t melt the cream when placed on top. Cream Layers: 1. Whip the heavy cream with powdered sugar until firm peaks form. Set aside. 2. Beat the egg whites until stiff peaks form, then gradually add the sugar while continuing to beat. 3. Gently fold the whipped cream into the meringue until combined. Assembly: 1. Crush the Maria biscuits. 2. In a serving dish, make alternating layers: • Biscuits• Cream • Biscuits • Cream • Finish with the egg custard on top. 3. Refrigerate until well chilled. 4. Optional: sprinkle with chopped almonds before serving.