Semifrio de Bolacha com Doce de Ovos
1 can sweetened condensed milk (I used thin)
400 ml cream (I used lean)
6 leaves of gelatine
6 tablespoons milk
2 packages maria wafer
Almost cold strong coffee qs
100 ml water
1 tablespoon of flour cornstarch
Almond qs chopped
Soak the gelatin in cold water for 5 minutes.
In a small saucepan heat the milk and when it starts to boil add the drained gelatine leaves.
Stir well and turn off the heat.
Whip the cream to gain volume.
Add the condensed milk and gelatin.
Beat until well mixed.
Place a ring-shaped on a serving plate.
Water slightly half of the biscuits in coffee and place them on top of the dish.
Over the crackers put a layer on top of filling and the remaining wet biscuits in coffee.
Finally, top with remaining filling.
Refrigerate for 5 hours until well solidified.
Preparation of Coverage:
Bring to the boil the water and sugar.
Simmer for 5 minutes.
Meanwhile mix the egg yolks with the cornstarch.
After the syrup boil 5 minutes turn off the heat and let cool 10 minutes.
Add the egg yolks, stir well and bring back to the boil stirring constantly.
When you start to bubble turn off the heat and continue to stir until cool slightly.
When you go to unmold, run a knife through the hoop, then cover with the sweet egg, sprinkle with almonds and indulge yourself with this little temptation!