biscuitsColchão de noivaCondensed milkEasyEnglishfrom around the worldgelatin sheetsmilkNew recipesPetrasRollingPinPortugalRecipessour cream
Colchão de noiva
Makes 4 portions
135g biscuits
2 gelatin sheets
35ml milk
270g sour cream, 25% fat content (or whipping cream)
230g condensed milk
I’m travelling back in time today,
to January 2019. It seems like yesterday. I was exploring the Azores with Marcel
and I plan to return because I loved my experiences there! We went out
one evening to a posh restaurant, recommended by our host in Ribeira Grande, and
I had my eyes on a dessert – as always. Even the waiter complimented me on
my choice and Marcel... well, he ordered a portion, too. He liked it that much!
It became one of his favourite desserts ever.
I have been trying and trying to
find its name (I did find the bill, in the end), navigating through several
recipe versions. I stuck to one that resembles most what we savoured there, quenching our wanderlust and love for special desserts.
This dessert (sobremesa in Portuguese) is very easy to make.
Hydrate the gelatin sheets in cold
water, for 5-10 minutes.
Crush the biscuits (I used Petit
Beurre type biscuits and my blender helped me a lot).
Heat the milk, squeeze the
hydrated gelatin sheets and dissolve them into the milk. Pour this mixture into a
larger bowl and mix in the condensed milk. If you decide to use a homemade
condensed milk version, you can find it here.
The sour cream or the whipping cream
will be well beaten and will be gradually incorporated into the previous mix.
If using sour cream, put the mix into the freezer for 15 minutes, for the gelatin
to start working. If using whipping cream, you may skip the freezer and start
setting the dessert up.
How? A layer of crushed biscuits, a
layer of cream, a layer of crushed biscuits, a layer of cream, and then another
thin layer of crushed biscuits. You can use a larger bowl or individual cups.
Let it sit in the fridge for at
least 2 hours. It is going to be hard to resist, but I promise it is worth it!
0 comments