Cream: In a pan, place the milk, condensed milk, the combed yolks, vanilla and cornstarch. Cook over low heat, stirring constantly until creamy. Then turn off the heat and add the cream. In a bowl put some milk Cut the strawberries into cubes. Leave a couple of whole ones for decoration.
Dip the cookies one by one in the milk quickly; put a layer in the cup; then a layer of cream, a layer of strawberry. Do this procedure up to the rim of the cup. Put it in the fridge for 1 hour.
Finishing: when removing the glass from the fridge, cover the surface with the whipped cream and decorate with the strawberries.
Ingredients
โ 1 packet of bolacha cornstarch or bolacha champagne
โ 1 can of condensed milk
โ 1 box of milk cream
โ 1 can of common milk
โ 2 pierced gems
โ 1 colher of wheat farinha or maisena soup
โ 2 xรญcaras of chรก de morango
โ 1 colher de chรก de baunilha โ Morango and chantilly to decorate preparation mode
โ In a panela, place the condensed milk, or milk (reserve a little to dissolve the wheat), the slightly beaten peneirated gems, the baunilha and the mixed farinha in the reserved milk
โ Mix until it thickens (it thickens in 15 minutes, but I canโt stop mixing)
โ Disconnect the fire and join the cream of milk with the soro
โ If necessary, whisk or non-liquidifying cream to remove stains that may form lumps in the cream
โ In a refratรกrio, place in the following order a layer of bolacha (pass the bolachas do not leite with sugar quickly), a layer of chopped morangos, metade do creme
โ Repeat the layers finishing as creme
โ Decorate to your liking, with morangos and chantilly
