Brazilian recipe
Strawberry Pavê (Pavê de morango)
Strawberry pavê is a traditional Brazilian chilled dessert, beloved for its perfect balance of velvety custard and fresh, tangy fruit.
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Ingredients
1 liter whole milk
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito tipo champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons granulated sugar
2 cans sweetened condensed milk
1 large egg
2 tablespoons cornstarch
1 package ladyfinger biscuits (biscoito tipo champanhe)
500g fresh strawberries
1 can table cream (creme de leite)
3 tablespoons granulated sugar
Where to find ingredients
You can find these staples at local supermarkets in Nassau or major grocery chains across the islands. Look for ladyfinger biscuits in the cookie aisle and high-quality table cream (creme de leite) in the canned goods section; if you cannot find Brazilian-style creme de leite, a heavy cream with a high fat content is a suitable substitute.
Preparation method
- Whisk the cornstarch into the milk, adding the condensed milk and egg in a saucepan.
- Place the saucepan over low heat.
- Stir continuously until the custard thickens to a porridge-like consistency.
- Line the bottom of a glass baking dish with a single layer of ladyfinger biscuits.
- Pour the hot custard evenly over the biscuits.
- Dice the strawberries into medium-sized chunks.
- Distribute the chopped strawberries over the custard layer.
- Prepare the topping by whipping the sugar and table cream together in a separate bowl.
- Spread the cream mixture over the layer of strawberries.
- Cover the baking dish with foil.
- Refrigerate for at least 6 hours before serving.
Observations
This dessert is a staple for family gatherings and special occasions. The careful layering of ingredients ensures a harmonious texture, making every slice a refreshing treat.
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