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The pavê de paçoca is an irresistible dessert that combines the smoothness of condensed milk cream with the striking flavour of peanut paçoca. With layers of cornstarch biscuits and a delicious paçoca cream, this dessert is a true delight for sweet lovers.
INGREDIENTS
cornstarch cookie
2 cans of condensed milk
1 small box of cream
2 spoons of margarine
15 cork-type paçocas
Milk to wet the biscuit
PREPARATION METHOD
1. In a pan, place the 2 cans of condensed milk, the 2 tablespoons of margarine and the crumbled paçocass (10 to 12, leave some for decoration).
2. Let it cook over low heat and stirring until it reaches the brigadeiro point (it comes away from the pan).
3. Then turn off the heat and add the cream stir until smooth and set aside.
4. On a plate, add a little milk and moisten the cookies, arrange on a platter.
5. On top of the biscuit layer, place a layer of filling, alternating between a layer of biscuit and a layer of filling.
6. Moisten the cookies well so that the pavé doesn’t become too hard after freezing.
7. Finish with a layer of filling, crumble the remaining pits on top
8. then put it in the fridge, and leave it for at least 5 hours or overnight
PRODUCT BASKET
Verinha Traditional Sweet Peanut (Paçoca) 370g
Nestlé Traditional Condensated Milk 370ge
Nova Açores UHT Semi-Skimmed Milk 1L
Parmalat UHT Culinary Cream 200ml
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