Preparation Time: 60 minutes
Difficulty Level: Medium
Serves 4 People
INGREDIENTS:
4 Rio Maior Rolls;
Difficulty Level: Medium
Serves 4 People
INGREDIENTS:
4 Rio Maior Rolls;
2 Pineapple Gelatin Packets;
100g Sugar;
100g Icing Sugar;
5 Egg Yolks;
5dl Milk;
3dl Cream;
2 Tablespoons Cornstarch;
1 Lemon Peel;
1 Cinnamon Stick;
Chocolate Shavings to taste.
PREPARATION:
1. Prepare the pineapple gelatin as indicated on the package. Then pour the gelatin into a shallow container previously rinsed with cold water. Let it cool and refrigerate until it solidifies;
2. Crush the Rio Maior rolls and place them in a large bowl;
3. Heat a saucepan with milk, cinnamon stick, and lemon peel. When it boils, turn off the heat and let it cool down;
4. In a bowl, mix the egg yolks with sugar and cornstarch. Add the lukewarm milk gradually, stirring continuously. Strain the mixture and pour it into the saucepan. Heat it while stirring continuously until it boils and forms a smooth cream;
5. Pour the mixture over the crushed rolls in the bowl, let it cool, and then refrigerate;
6. Cut the gelatin into cubes and spread them on top of the cream in the bowl. Whip the cream with icing sugar until stiff peaks form. Put the mixture into a piping bag with a nozzle and arrange it on top of the gelatin in small mounds;
7. Decorate with chocolate shavings and serve chilled.
Enjoy your meal!
PREPARATION:
1. Prepare the pineapple gelatin as indicated on the package. Then pour the gelatin into a shallow container previously rinsed with cold water. Let it cool and refrigerate until it solidifies;
2. Crush the Rio Maior rolls and place them in a large bowl;
3. Heat a saucepan with milk, cinnamon stick, and lemon peel. When it boils, turn off the heat and let it cool down;
4. In a bowl, mix the egg yolks with sugar and cornstarch. Add the lukewarm milk gradually, stirring continuously. Strain the mixture and pour it into the saucepan. Heat it while stirring continuously until it boils and forms a smooth cream;
5. Pour the mixture over the crushed rolls in the bowl, let it cool, and then refrigerate;
6. Cut the gelatin into cubes and spread them on top of the cream in the bowl. Whip the cream with icing sugar until stiff peaks form. Put the mixture into a piping bag with a nozzle and arrange it on top of the gelatin in small mounds;
7. Decorate with chocolate shavings and serve chilled.
Enjoy your meal!
