1 cup of milk
1 tablespoon of cornstarch
1 tablespoon of sugar
1/4 cup of whipped cream
1 pot of Nutella (chocolate-hazelnut spread)
1/2 sheet of unflavored gelatin
3 tablespoons of water
200g of caramel sauce
1/4 cup of chopped nuts
1 small rectangular mold
Chocolate shavings for decoration
1 cup of milk
1 tablespoon of cornstarch
1 tablespoon of sugar
1/4 cup of whipped cream
1 pot of Nutella (chocolate-hazelnut spread)
1/2 sheet of unflavored gelatin
3 tablespoons of water
200g of caramel sauce
1/4 cup of chopped nuts
1 small rectangular mold
Chocolate shavings for decoration
1
In a pan, mix the milk, cornstarch, and sugar over low heat until thickened
2
Remove from heat, add the whipped cream and Nutella, and stir well
3
Soak the gelatin in water, dissolve it in a microwave or bain-marie, then mix with the cream and reserve
4
In a bowl, mix the caramel sauce and nuts
5
Line a rectangular mold with aluminum foil
6
Cut the small rectangle into squares of the same size as the mold
7
Alternate layers of cake, cream with Nutella, caramel with nuts, and finish with the small rectangle
8
Cover and refrigerate for at least 2 hours
9
Unmold, decorate with chocolate shavings, and serve.
