Step-by-Step Guide to Make Favorite Le Serradura

AditGallery    August 26, 2022    French Food    Comment   

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Prepare Speedy Le Serradura. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Le Serradura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Le Serradura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Le Serradura is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Le Serradura using 6 ingredients and 7 steps. Here is how you cook that.

Attention énorme tuerie ! Le serradura est un gateau portugais à la crème avec des couches de biscuits écrasés, il est super frais, super facile à réaliser, bien sucré, ultra gourmand et si peu connu en France ! N'oubliez pas de vous y prendre à l'avance pour le déguster très frais. La recette originale est faite avec les biscuits Maria mais pour remplacer vous pouvez tout à fait utiliser des petits-lu ou comme moi un mélange avec des speculoos pour les becs sucrés ! Je vous conseille de vous lancer, vous ne le regretterez pas.

Ingredients and spices that need to be Make ready to make Le Serradura:

1. 600 g crème liquide entière
2. 4 feuilles de gélatine
3. 3 cs lait
4. 1 boîte lait concentré sucré (397g)
5. 200 g biscuits petit-lu
6. 200 g speculoos

Steps to make to make Le Serradura

1. Broyer 400g de biscuits le plus finement possible (avec 400g de speculoos le résultat est très sucré, je vous conseille de faire moitié moitié avec les petits lu ou de gérez les proportions selon votre préférence, le mieux restent les biscuits Maria mais si vous n'en trouvez pas les petits-lu font parfaitement l'affaire !)
2. Faire tremper la gélatine dans de l'eau froide 5 minutes
3. Battre la crème en chantilly et y incorporer délicatement le lait concentré sucré
4. Essorer la gélatine et la faire fondre avec le lait dans une casserole
5. Incorporer le mélange lait+gélatine à la préparation au lait concentré sucré et bien mélanger sans casser la chantilly afin que la gélatine soit bien répartie et la pâte homogène ! (Moins il y a de grumeaux mieux c'est !)
6. Verser la moitié des biscuits dans un plat à gratin ou les répartir dans des verrines, recouvrir avec la préparation et saupoudrer le reste des biscuits sur le dessus !
7. Mettre au frais au moins pendant 6h, le mieux c'est vraiment la veille pour le lendemain ou le matin pour le soir mais c'est très important qu'il soit très frais ! C'est tellement bon que sur toutes mes photos les parts sont déjà entamées....

While that is certainly not the end all be guide to cooking quick and easy lunches it's great food for thought. The hope is that this will get your creative juices flowing so that you could prepare wonderful lunches for the own family without needing to do too much heavy cooking through the approach.

So that's going to wrap this up with this exceptional food Simple Way to Prepare Speedy Le Serradura. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!