Incorporar a la crema inglesa la colapez hidratada en 1/2 taza de agua fría y disuelta a fuego bajo. Agregar los guindones picados o en puré. Mezclar hasta que espese, moviendo para que cuaje en forma pareja.
Batir el azúcar con la crema de leche a punto chantilly y unirla a la preparación anterior con movimientos envolventes.
Vaciar dentro de un molde aceitado de 24 cm de diámetro y refrigerar de 2 a 3 horas
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.