1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
2 cups of fresh cream (480 ml)
1 cup of dulce de leite paste (310 g)
1/3 cup of Porto wine (80 ml)
1 1/2 cups of milk (360 ml)
48 champagne biscuits (430 g)
1 1/2 cups of pecan pieces (180 g)
To decorate
1 1/4 cups of pecan pieces (150 g)
4 tablespoons of cocoa powder
2 tablespoons of confectioner's sugar
1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
2 cups of fresh cream (480 ml)
1 cup of dulce de leite paste (310 g)
1/3 cup of Porto wine (80 ml)
1 1/2 cups of milk (360 ml)
48 champagne biscuits (430 g)
1 1/2 cups of pecan pieces (180 g)
To decorate
1 1/4 cups of pecan pieces (150 g)
4 tablespoons of cocoa powder
2 tablespoons of confectioner's sugar
Line a 7.5 cm x 10 cm x 32 cm loaf pan with plastic wrap, leaving a margin around the edges for removing the pavé later. Reserve
In a small refrigerated bowl, sprinkle gelatin over water and let it hydrate for about 20 minutes
In a stand mixer, beat cream until firm peaks form
Turn off mixer and add dulce de leite and gelatin, mixing delicately with a spatula and reserve
In a shallow dish, mix wine and milk
Soak biscuits one by one in the mixture and arrange them at the bottom of the loaf pan
Cover with a layer of reserved cream and sprinkle with a little pecan pieces
Make layers alternating between biscuit, cream, and pecan pieces
Cover with the remaining plastic wrap and refrigerate until firm (about 5 hours)
Remove from mold
Prepare decoration: cover sides of pavé with pecan pieces and sift cocoa powder on top
Place three cartolina stars above the cocoa powder
Sift confectioner's sugar lightly over the top
Carefully remove molds to avoid disturbing the stars, then serve
(332 calories per serving)
