Passion Fruit Cream Pudding

Name: Passion Fruit Cream Pudding
Yield: 8
Ingredients: Cream Chantilly; 1 liter of heavy cream; 1 cup of sugar; Cream; 1 can of condensed milk; 1 can of whipped cream; 1 can of concentrated passion fruit juice (use a can of condensed milk as a measure); Cobertura; 1/2 cup of concentrated passion fruit juice; 1/2 cup of water; 1 cup of sugar; 1 tablespoon of cornstarch; Rind of 2 passion fruits; Massa; 2 packages of biscotti type Maisena

1
Cream Chantilly
2
1 liter of heavy cream
3
1 cup of sugar
4
Cream
5
1 can of condensed milk
6
1 can of whipped cream
7
1 can of concentrated passion fruit juice (use a can of condensed milk as a measure)
8
Cobertura
9
1/2 cup of concentrated passion fruit juice
10
1/2 cup of water
11
1 cup of sugar
12
1 tablespoon of cornstarch
13
Rind of 2 passion fruits
14
Massa
15
2 packages of biscotti type Maisena

Ingredients

1
Cream Chantilly
2
1 liter of heavy cream
3
1 cup of sugar
4
Cream
5
1 can of condensed milk
6
1 can of whipped cream
7
1 can of concentrated passion fruit juice (use a can of condensed milk as a measure)
8
Cobertura
9
1/2 cup of concentrated passion fruit juice
10
1/2 cup of water
11
1 cup of sugar
12
1 tablespoon of cornstarch
13
Rind of 2 passion fruits
14
Massa
15
2 packages of biscotti type Maisena

Directions

1
Cream Chantilly
2
Beat the heavy cream until it forms stiff peaks and add the sugar gradually
3
Mix well and refrigerate
4
Cream
5
Mix all ingredients well and refrigerate for 15 minutes
6
Cobertura
7
Mix all ingredients in a saucepan and cook over low heat, stirring constantly, until thickened
8
Assembly
9
1 In a refrigerator, make a layer of cream, cover with biscuits, and spread chantilly
10
2 Repeat the layers and finish with chantilly
11
Top with cobertura and refrigerate for three hours and 30 minutes
12
Serve chilled.