Brazilian recipe
Creamy White Chocolate Pavê (Pave de chocolate branco)
A traditional Brazilian chilled dessert featuring velvety layers of white chocolate cream and delicate biscuits, perfect for any gathering.
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Ingredients
1 can (300g) table cream, drained of whey to ensure a smooth texture
1 can (395g) sweetened condensed milk, as the base for the cream
400g white chocolate, coarsely grated for flavor and texture
3 cans (using the condensed milk can as a measure) whole milk
1/2 cup cornstarch, to thicken the custard base
2 packages (approx. 360g) ladyfinger biscuits (biscoito champanhe), for layering
1 can (395g) sweetened condensed milk, as the base for the cream
400g white chocolate, coarsely grated for flavor and texture
3 cans (using the condensed milk can as a measure) whole milk
1/2 cup cornstarch, to thicken the custard base
2 packages (approx. 360g) ladyfinger biscuits (biscoito champanhe), for layering
Where to find ingredients
You can find these ingredients at local supermarkets. Condensed milk, table cream (often found as 'creme de leite' in international sections), and ladyfinger biscuits are readily available in the baking or dessert aisles. If you cannot find ladyfinger biscuits, sponge biscuits or plain tea biscuits make excellent substitutes.
Preparation method
- Dissolve the cornstarch into two cans of milk, whisking thoroughly until completely smooth.
- Place a heavy-bottomed pot over medium heat with the condensed milk and the milk-cornstarch mixture, stirring constantly until it thickens into a consistent custard.
- Remove from heat and stir in half of the grated white chocolate, mixing until fully melted and incorporated.
- Allow the cream to cool down to room temperature.
- Fold the table cream into the cooled white chocolate custard, mixing gently until smooth and uniform.
- Briefly dip the ladyfinger biscuits into the remaining can of milk.
- Line the bottom of a large glass baking dish with a single layer of the moistened biscuits.
- Spread half of the prepared white chocolate cream evenly over the biscuit layer.
- Repeat the layers, finishing with the remaining cream on top.
- Garnish the top of the dessert by scattering the remaining grated white chocolate over the surface.
- Refrigerate for at least 4 hours before serving to ensure it sets properly and develops the best texture.
Observations
The Pave de chocolate branco is a classic Brazilian treat that expertly balances a rich, silky white chocolate cream with the light texture of layered biscuits. This recipe is an incredibly practical way to whip up an impressive dessert for any occasion. By combining simple pantry staples, you achieve a smooth consistency and an irresistible flavor that shines when served chilled, making it a guaranteed favorite for your guests.
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