Liquor Crème Brûlée with Pâssego

Name: Liquor Crème Brûlée with Pâssego
Yield: 4
Ingredients: 8 halves of pâssegos in calda; 24 small marshmallows; 1 cup whipped cream; 1 tablespoon cornstarch; 4 to 8 tablespoons raspberry or other jam, red; 4 to 8 tablespoons liquor of your preference

1
8 halves of pâssegos in calda
2
24 small marshmallows
3
1 cup whipped cream
4
1 tablespoon cornstarch
5
4 to 8 tablespoons raspberry or other jam, red
6
4 to 8 tablespoons liquor of your preference

Ingredients

1
8 halves of pâssegos in calda
2
24 small marshmallows
3
1 cup whipped cream
4
1 tablespoon cornstarch
5
4 to 8 tablespoons raspberry or other jam, red
6
4 to 8 tablespoons liquor of your preference

Directions

1
Strain the pâssegos well and place them in a colander
2
Place 6 marshmallows on each individual plate, arranged in a ring shape
3
Position two halves of pâssegos slightly ajar to form a conch shell shape
4
Fill the opening with whipped cream using a piping bag
5
Refrigerate well and let it chill
6
Dissolve the jam with your preferred liquor until it reaches a sauce-like consistency
7
Refrigerate again before serving, then serve chilled
8
Repeat 4 times.