1 envelope of unflavored gelatin (12 g)
1/3 cup of water (80 ml)
2 cups of heavy cream (480 ml)
1 cup of caramel sauce (310 g)
1/3 cup of Port wine (80 ml)
1 1/2 cups of milk (360 ml)
48 champagne biscuits (430 g)
1 1/2 cups of chopped pecans (180 g)
For decoration
1 1/4 cups of chopped pecans (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 heavy cream (480 ml)
1 cup of caramel sauce (310 g)
1/3 cup of Port wine (80 ml)
1 1/2 cups of milk (360 ml)
48 champagne biscuits (430 g)
1 1/2 cups of chopped pecans (180 g)
For decoration
1 1/4 cups of chopped pecans (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 little extra for removal after baking. Reserve
In a small refrigerator-safe bowl, sprinkle gelatin over water and let it hydrate
In a stand mixer, beat heavy cream until stiff peaks form
Remove the mixer and add caramel sauce and gelatin
Mix delicately with a spatula and reserve
Mix port wine and milk in a shallow dish
Soak each biscuit in this mixture and arrange them at the bottom of the loaf pan
Cover with a layer of reserved cream and sprinkle with a bit of pecans
Alternate layers of biscuits, cream, and pecans
Cover the top with excess plastic wrap and refrigerate until firm (about 5 hours)
Deseal the loaf pan and prepare for decoration
Cover the sides of the pie with pecans and dust with cocoa powder on top
Cut three stars from cardstock and arrange them over the cocoa powder
Sprinkle confectioner's sugar lightly over the top
Gently remove the loaf pan to prevent damaging the star design
Serve immediately
332 calories per slice
