This dessert usually consists of a creamy sweet base topped with a crunchy layer of chocolate sprinkles (called granulado), though the exact composition varies by creator.
· Creamy Custard Layer: Smooth, dense, and firm (often a blend of milk, cream, condensed milk, and cornstarch heated to thicken)
· Topping: Chocolate sprinkles (most common) or grated coconut/ginger for a unique flavor profile
· The Method: “Bateu, gelou” (whisked and chilled)—mix ingredients in a blender, pour into a glass container, sprinkle the topping, and refrigerate until set
🛠️ Preparation Steps
- Create the Cream: Blend 500ml milk, 1 can of condensed milk, 1/2 cup cream, and 3 tablespoons of cornstarch until smooth .
- Cook the Mixture: Pour into a pot and cook over low heat, stirring until it thickens (like pudding), then let it rest for 5 minutes .
- Set and Chill: Pour the mixture into a glass container, add your chosen topping, and refrigerate for at least 4 hours until firm .
- Serve: Scoop it out with a spoon or cut it into squares, and this simple dessert is ready .
💡 Practical Tips
· Texture control: For a lighter, mousse-like result, simply blend and refrigerate without cooking; for a solid slice, you should cook the mixture to remove excess water.
· Fruit twist: Try blending bananas (as suggested by the text) instead of milk for a denser, Brazilian-style “banana dessert” .