1/2 cup of sugar
1/4 cup of cornstarch
1 egg
2 1/2 cups of milk
2 tablespoons of butter
1 tablespoon of vanilla essence
1 cup of heavy cream, whipped with 1 tablespoon of sugar
20 English biscuits
3 tablespoons of raspberry gelatin
2 tablespoons of orange liqueur (Grand Marnier or Cointreau)
Hortelã leaves for decoration
1/2 cup of sugar
1/4 cup of cornstarch
1 egg
2 1/2 cups of milk
2 tablespoons of butter
1 tablespoon of vanilla essence
1 cup of heavy cream, whipped with 1 tablespoon of sugar
20 English biscuits
3 tablespoons of raspberry gelatin
2 tablespoons of orange liqueur (Grand Marnier or Cointreau)
Hortelã leaves for decoration
In a bowl, mix the sugar, cornstarch, and egg with an electric mixer. Reserve
Heat the milk to the boiling point (when bubbles appear on the side of the pan)
Remove from heat
Gradually add the milk to the sugar mixture, whisking
Return the milk mixture to the pan, add butter and cook for 5 minutes, whisking constantly, until it starts to bubble
Reduce heat and cook for a few more minutes
Add vanilla essence, pour into a bowl, cover with plastic wrap until completely cool
Add the cream mixture, whipped cream, and mix delicately
Cover and let sit for 2 hours
Break the English biscuits in half and arrange them on 8 plates
Place 1/2 cup of cream on each plate, melt the gelatin with orange liqueur and drizzle on top
Decorate with 1 tablespoon of whipped cream and a hortelã leaf
Serve 8 pieces
Each serving has approximately 313 calories.
