Saturday, March 19, 2016

Layered Strawberry and Cookie Custard (Pavê com morango)

This versatile dessert was one of the very first ones I ever had in Brazil. It’s generally made with uncooked egg whites, but I prefer this version because all the egg yolks are cooked into a custard. It can be made without strawberries, with chocolate, or with any berry you choose.

The typical cookie for this is the maizena cookie, a long cookie that fits nicely in a square pan. The flavor is mildly sweet with a consistency much like an animal cracker. Really, you could use any cookie, but I like the Mexican Maria cookies, sold at most grocery stores in the ethnic section and all Latino supermarkets.

The longer this sits in the fridge, the better the cookie molds to the custard. Feel free to experiment!

Layered cookies with strawberries (Pavê com morango)
Servings: 10
Time: 30 minutes
Refrigeration: 4 hours
Total time: 4 1/2 hours

24 Maria Mexican cookies
24 bolacha tipo Maria
1 14 oz. Can sweetened condensed milk
1 14 oz. lata leite condensado
1 C heavy cream
1 copo creme pesado
1/2 T unflavored gelatin
1/2 colher de sopa de gelatina sem sabor
1 C whole milk
1 copo leite integral
2 egg yolks
2 gemas 
1 T cornstarch
1 T maisena
2 C strawberries, sliced
2 copos morangos, cortado
1 t vanilla
1 colher de chá baunilha
Extra strawberries and cream to decorate 
Morango e creme para enfeitar

1. In a small bowl, whisk the cornstarch into 1/4 C of milk. Reserve. 
1. Numa tigela pequena, bate a maisena com 1/4 copo de leite. Reserve.
2. In a medium saucepan over low heat, put the rest of the milk, the sweetened condensed milk, and the cream. Add the unflavored gelatin, mixing well to incorporate. Bring to a simmer (with small bubbles).
2. Numa panela média, bota o resto do leite, leite condensado, e creme. Aumente a gelatina, batendo bem para incorporar. Ferva em fogo brando.
3. Beat the egg yolks gently in a small bowl. Add half a cup of the warmed milk mixture one spoonful at a time to temper the yolk mixture. Stir back into the pan.
3. Bate levamente as gemas. Coloque meio copo dos leites aquecidos nas gemas. Devolve tudo na panela. 
4. Add the vanilla and cornstarch slush.
4. Aumente a baunilha e leite com maisena.
5. Raise the heat to medium. Stir continuously until the mixture thickens, 8 to 10 minutes.
5. Acresente o fogo. Mexa até engrossar, 8 à 10 minutos.
6. Remove from heat.
6. Desligue o fogo.

7. Place twelve cookies in a greased 8x8 dish, staggering to cover the bottom of the dish. Add one cup of strawberries followed by half of the milk mixture. Repeat the layers (reserving a handful of strawberries), ending with the cream.
7. Em um refratário quadrado, coloque na seguinte ordem: uma camada de bolacha, uma camada de morangos picados, metade do creme. Repita as camadas, terminando com o creme.

8. Refrigerate for at least four hours.
8. Congele na geladeira por quatro horas.
9. Decorate with strawberries and whipped cream before serving.
9. Decore a seu gosto com morangos e creme.



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