2 packets of biscoito Maria (400g)
100g butter without salt
2 cans of condensed milk
2 cans of cream of milk
1 xícara (chá) of concentrated passion fruit suco
2 unflavored gelatin envelopes
6 colheres (soup) of water
10 colheres (soup) of chocolate in po
1 xícara (chá) of granulated chocolate for polvilhar
Crush the non-liquidifying biscuits and transfer to a tigela. Mix the butter with your hands to turn a dough.
Reserve 1 xícara (chá) of the massa and as the remaining lining or bottom and the sides of a removable ring shape of 22cm in diameter.
In a liquidizer, beat 1 can of condensed milk, 1 can of creme de leite and or suco de maracujá. Mix 1 gelatin envelope with water, dissolve in a water bath and mix with the cream by beating non-liquifying.
Clear carefully in the manner. Put in or freezer for 20 minutes. Beat the condensed milk and the remaining milk cream with chocolate and add the remaining gelatin mixed with the remaining water and dissolve in a water bath.
Dust the biscuit dough over the passion fruit cream and place the chocolate cream on top. Powder with granulated chocolate and mild geladeira for 6 hours. Unform and serve immediately