Milk dessert "Caramel Raffaello"

Description

This dessert is a light, sweet milky butter cream with coconut and almonds. The use of unrefined cane sugar TM "Mistral" gives it a caramel flavor. This wonderful recipe was shared with me by the chef of the restaurant at the hotel where I was vacationing this summer. Share them with You! I really hope that I did the same as him.

Ingredients

Milk

500 ml
Starch

50 g
Sugar

90 g
Coconut shavings

30 g
Cream

200 ml
Almonds

30 g
Cookies

80 g
Butter

40 g

Cooking

Here, the truth they say that the simplest most delicious. Probably because it is so complicated so tired that I lose my appetite.:) It is best to start cooking with milk and cream. But cream intended for him was broken, so had to postpone.

And go to the base of the dessert. For its preparation you can use any biscuits. If it is unsweetened, add sugar to taste. I had a simple unsweetened cracker, so I added 1 tablespoon of sugar. Cookies with sugar crushed to crumbs.

The pan is well heated, put the oil. Fire immediately reduced to the minimum...

And heat the butter until it darkens and acquires a nutty flavour.

Pour the oil to the crumb of the cookie and again grind.

To select the appropriate form for dessert. Put the crumbs of biscuits and compacted. Best suited form with a low side.

400 ml of milk to heat, dissolve the sugar in it. It immediately acquires a caramel hue thanks to the unrefined sugar. It is a pity that the technical capabilities of the camera do not allow clear transfer of color.

100 ml of cold milk mixed with starch and pour in hot milk in a thin stream, stirring constantly. Bring to boil and cook on a slow fire until thick. Remove from the heat. Add coconut and stir. Cover and leave to chill until cool.

Well-chilled cream and whisk.

Connect whipped cream with the cooled milk cream and beat again. Put the resulting airy cream on a sand base and again cooling.

Ready dessert decorate with almond petals.

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