Brazilian recipe
Creamy White Chocolate Pave (Pave de chocolate branco)
This traditional Brazilian dessert features luscious layers of smooth cream and biscuits, topped with grated chocolate for an irresistible chilled treat.
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Ingredients
1 tin of table cream (creme de leite), drained
1 tin of sweetened condensed milk
400g white chocolate, coarsely grated
3 tins of whole milk (measured using the empty condensed milk tin)
1/2 cup cornflour
2 packets of ladyfinger biscuits (biscoito tipo champanhe)
1 tin of sweetened condensed milk
400g white chocolate, coarsely grated
3 tins of whole milk (measured using the empty condensed milk tin)
1/2 cup cornflour
2 packets of ladyfinger biscuits (biscoito tipo champanhe)
Where to find ingredients
You can find sweetened condensed milk and table cream in the baking aisle of most major Kenyan supermarkets like Naivas or Carrefour. Ladyfinger biscuits (often sold as sponge fingers) are available in the biscuit or bakery section. If you cannot find pre-grated white chocolate, simply purchase quality white chocolate blocks and grate them yourself.
Preparation method
- Dissolve the cornflour in two tins of milk, stirring thoroughly until no lumps remain.
- Place a saucepan over medium heat with the condensed milk and the cornflour mixture, stirring constantly until the cream thickens.
- Remove from the heat and fold in half of the grated white chocolate, stirring until it has completely melted and is well incorporated.
- Allow the cream to cool down to room temperature.
- Gently fold the table cream into the cooled white chocolate base until the mixture is smooth and uniform.
- Briefly dip the ladyfinger biscuits into the remaining tin of milk.
- Line the bottom of a large glass baking dish with a single layer of the moistened biscuits.
- Spread half of the prepared cream evenly over the layer of biscuits.
- Repeat the process with another layer of biscuits followed by the remaining cream.
- Finish by sprinkling the leftover grated white chocolate over the top.
- Refrigerate for at least 4 hours to ensure the dessert sets properly before serving.
Observations
The white chocolate pavê is a classic Brazilian layered dessert that perfectly balances rich creaminess with the light texture of biscuits. Preparing this recipe is a straightforward way to create a sophisticated sweet for any gathering. By combining simple pantry staples, you achieve a velvet-smooth consistency that is best enjoyed cold, making it a reliable crowd-pleaser that never fails to impress.
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