Semi-Frio
This recipe isn't for the faint hearted if your not big on sweet stuff as its super super sweet, so I would not normally do this unless its for a dinner party. You can omit the gelatine however it won't stay as firm. Unfortunately the picture didn't turn out so well because by the time I took the photo everyone pretty much had demolished the entire dessert.
Semi-Frio
This recipe isn't for the faint hearted if your not big on sweet stuff as its super super sweet, so I would not normally do this unless its for a dinner party. You can omit the gelatine however it won't stay as firm. Unfortunately the picture didn't turn out so well because by the time I took the photo everyone pretty much had demolished the entire dessert.
Open in Cookpad AppSteps
- 1
In advance prepare your jelly, following the packet instructions.
- 2
I left out the measurements for the biscuits because its left for you to decide how much you want in the desert and for the topping. I would suggest as many as needed to cover your base layered in 2-4 biscuits on top of each other.
- 3
For the time being while the jelly is setting you only need to prepare the topping. I used about 100g to 150g of biscuits. In a food processor put the biscuits in and process until it's fine crumbs, close to a powder. Alternatively you can crush your biscuits and set aside for later.
- 4
When your almost ready to assemble everything together, make your coffee, if you don't make enough it's not a problem you can make more as needed it's only to soak the biscuits but do let it cool down first. Let it cool down to luke warm temperature.
- 5
Place coffe in a shallow bowl.
- 6
Dissolve the gelatin leaves in some cold water and set aside.
- 7
Gather your dish for the dessert next to your and the whole biscuits. 1 by 1 soak the biscuits in the coffee for no more than a few seconds and cover the bottom of your dish. Continue to layer the biscuits until there is between 2-4 on top of each other. You can choose how many layers of biscuits you like.
- 8
When done set in fridge until needed.
- 9
Next whip the double cream. You want to beat it into a stiff peak.
- 10
Add the can of condensed milk and stir together well until everything is combined.
- 11
Dice the jelly into small pieces. Set aside.
- 12
Drain the gelatin to almost empty. Then place in the microwave on 30 seconds mix until it's well combined.
- 13
Mix the gelatin with the creamy mixture well.
- 14
Add half of the mixture to your tray and smooth down the cream using a spatula. If you want to layer it with more coffee soaked biscuits in the middle you can. I instead chose to add diced jelly in the middle then added the remaining half of the cream and once again smooth it down.
- 15
Lastly add a good coating of the crushed biscuits to the top of the pudding.
- 16
Then set in fridge for a number of hours until it is firm.
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